Southbay August 2021

SOUTHBAY.GOLDENSTATE.IS

THE FOOD ISSUE

Another Round PAUL HENNESSEY TURNED POTENTIAL INTO LASTING LOCAL TRADITION SIX DOLLARS

AUGUST 2021

Expert cancer care

TORRANCE MEMORIAL AND CEDARS-SINAI’S AFFILIATION BRINGS MORE EXPERT CANCER CARE TO THE SOUTH BAY. More access to Cedars-Sinai oncology specialists and programs located within Torrance Memorial. More patient benefits from innovative cancer research to clinical trials. More expert care for our patients and the South Bay. Learn more at MoreCancerExperts.org

just got more experts

Left to right: Melanie Friedlander, MD, Paula Eboli, MD, David Chan, MD, Amirhossein Paymon Mahfoozi, MD

THE CALIFORNIA MEDIA AND CONTENT COMPANY.

Explore our brands at

goldenstate.is

@ourgoldenstate

1

THE KITCHEN IS THE HEART OF THE HOME Book a 1-hour Art Consultation ($195) at your home or shop online today at maisonluxehome.com

2

3

4

1.

Kristin Pendant, $795

2.

Savor, $25

3.

Large Breadboard, $48

4.

Wallace Counter & Bar Stool, $565- $600

138 Pier Ave | Hermosa Beach, CA 90254 | www.maisonluxehome.com | 310- 372-5552

WALK WITH SALLY’S 15TH ANNUAL

HOSTED BY

POWERED BY

AUGUST 21, 2021

Reserve your spot today

Benefitting Children and Families Impacted by Cancer WhiteLightWhiteNight.org

Enter Sweepstakes

At Treasures we work hard to design rooms you love. Because we foodies are a fussy bunch.

Get in touch with Valerie Sartini @treasuresinteriordesign.com • treasuresinteriordesign.com

A Seasonal & Sustainable Steakhouse 1810 S. Pacific Coast Highway | Redondo Beach pspsteak.com | follow us @pspsteak Owner: Kevin Leach Executive Chef: Christine Brown Sommelier: Peggy Dean

30 GOOD TASTE The Picnic Chick & Sophisticated Spreads

34 ROSEADE ALL DAY Rosé-meets-lemonade spritzer

46 KNIVES OUT Maximus’ Knife Sharpening

48 FRENCH TWIST Compagnon Wine Bistro

60 SUNSETS AND ZEPPOLE Christina Minutillo

66 ESSENTIALS The foraged pantry

76 WEEKENDER Nobu Palo Alto

86 STROKE OF GENIUS

60

South Bay-based smoothie

88

34

48

MODERN MEXICAN Polanco at Ayres Hotel

90 DINING WITH FRIENDS The Official Central Perk Cookbook

130 LAST WORD Your Table’s Waiting

|

17

26

38

ALSO...

26

82

BACK TO THE BEACH

THE SWEET LIFE

Delayed but determined, BeachLife Festival

When Uyen and Jeff Kirshenbaum got

36

returns for a second highly anticipated

furloughed last year, they switched

BUSINESS SPOTLIGHT

outing in September. Here’s a look at how

gears and turned pandemic baking into a

Locale90 Neapolitan Pizza Market

the producing team helped the local dining

successful business.

52

community during the pandemic.

92

NEXT GEN

38

THE LONG GOAL

South Bay professionals under 40

SUMMER SWAPS

As the most recent team to join North

Plantain patties? Tuna fish & chips?

America’s Major League Rugby, the El

102

Mix up your menu with a creative spin on

Segundo-based Giltinis bring professional

PROFILES

classic dishes.

rugby to Los Angeles.

Top Dentists

62

116

MARKET VALUE

REAL ESTATE

Under the ownership of Jocelyn Lopez, Lunada

Spectacular local listings

Market & Deli is a modern-day example of a time-honored neighborhood store.

68 SETTING THE BAR You could attribute it to his Irish heritage,

COVER

but Paul Hennessey’s success rests firmly

Paul Hennessey

in years of dedication and hard work—and

Photographed by

we’re the lucky ones.

Shane O’Donnell

18

|

Join us Sunday, October 24, 2021 8am Check-In, 9am Walk • Manhattan Beach Pier FOR MORE INFORMATION VISIT SKECHERSFRIENDSHIPWALK.COM Virtual and in-person options to help our children thrive!

BENEFITING

SPECIAL THANKS TO

Skechers Pier to Pier Friendship Walk is a non-profit 501(c)(3) charitable event. Tax I.D. 27-3158320

Photo: Shane O’Donnell

EDITORIAL DIRECTOR

CREATIVE DIRECTOR

PUBLISHER | Amy Tetherow

Darren Elms

Michelle Villas

424-220-6338 | amy@goldenstate.is

COPY EDITOR

SENIOR GRAPHIC DESIGNER

DIRECTOR OF BRAND PARTNERSHIPS

Laura Watts

Nikki Smith

Erika Carrion 310-897-2424 | erika@goldenstate.is

DEPUTY EDITORS

COPY EDITOR INTERN

Bonnie Graves (Food & Wine)

Jessica O’Brien

DIRECTOR OF BRAND PARTNERSHIPS

PHOTOGRAPHERS

424-220-6337 | marcie@goldenstate.is

Kara Mickelson (Food) Tanya Monaghan (Style)

Marcie Gutierrez

JP Cordero, Kara Mickelson,

Jennie Nunn (Home)

Shane O’Donnell, Monica Orozco

DIRECTOR OF BRAND PARTNERSHIPS

WRITERS & CONTRIBUTORS

Jen Turquand

Amber Klinck, Kat Monk, Jessica O’Brien,

424-220-6335 | jen@goldenstate.is

Heather Platt, Quinn Roberts

SOUTHBAY IS A DIVISION OF THE GOLDEN STATE COMPANY

MANAGING PARTNERS Charlie Koones

Todd Klawin

MARKETING & OPERATIONS PARTNER/BRAND PUBLISHER | Emily Stewart PARTNER/MANAGING DIRECTOR, MEDIA & ANALYTICS | Warren Schaffer DIRECTOR OF DIGITAL | Charles Simmons DIRECTOR OF FILM & VIDEO | Bryce Lowe-White OPERATIONS DIRECTOR | Allison Jeackjuntra SOCIAL MEDIA MANAGER | Liesl Breuner ACCOUNTING | Janet De La Cruz, Margy Way To learn more about us, visit thegoldenstatecompany.com.

No part of this periodical may be reproduced in any form or by any means without prior written consent from The Golden State Company, LLC. Any and all submissions to this or any of The Golden State Company, LLC publications become the property of The Golden State Company, LLC and may be used in any media. We reserve the right to edit.

SUBSCRIPTIONS: info@goldenstate.is or 310-376-7800. Subscriptions are $29 per year.

TO OUR READERS: Southbay welcomes your feedback.

Please send letters to Reader Response Department, Southbay magazine.

Please include your name, address and email. Edited letters may be published.

200 N. Pacific Coast Highway, Suite 110, El Segundo, CA 90245 Tel 310-376-7800 | Fax 310-376-0200 | goldenstate.is | southbay.goldenstate.is

Blood, Sweat and Beers On a recent trip to San Juan Capistrano, I noticed a

many local businesses struggle with plenty of unknowns

familiar name painted above an archway across from

at this moment, I hope his message resonates and keeps

the famed mission. Right inside the door, a painting of

the dream alive.

Paul Hennessey—beer in hand—greets patrons headed

With restaurants reopened and a buzz of activity

in for a drink, a bite or both. A South Bay original,

around the South Bay, there’s plenty to celebrate. We

Hennessey’s Taverns can now be found up and down the

take a look at a couple new restaurants welcoming a

Southern California coast and as far away as Las Vegas.

hungry and eager crowd. Our resident food stylist Kara

Why it’s taken us so long to do a proper feature on Paul

Mickelson cooks up some creative takes on summer fa-

and his iconic restaurant business is a mystery. But I

vorites you can enjoy at home. We also get to know a few

can’t think of a better issue to tell his story than our

local entrepreneurs putting time and passion into getting

annual Food Issue.

their products in the marketplace.

Paul’s success in a notoriously challenging industry

More than ever, now is the time to support our South

was no stroke of Irish luck. He took a gamble on the

Bay businesses. Buy your produce from a mom-and-pop

struggling Hermosa Pier and created a local watering

retailer. Make a dinner or brunch reservation at your

hole enjoyed by generations. It was hard work, but it paid

favorite restaurant. Spread the love.

off—setting in motion a collection of restaurants and venues both in and out of the South Bay. Paul’s journey from busboy to business owner is nothing short of inspirational. His faith, tenacity and huge heart turned the improbable into the irreplaceable. As

22

|

Darren Elms

QUINN ROBERTS | Quinn grew up in the South Bay and has been a writer for more than a decade, covering a plethora of topics.

She’s lived on both the East and West coasts, writing about everything from major league sports to trends in interior design. She currently lives in Redondo Beach.

BONNIE GRAVES | Food and wine guru Bonnie has extensive industry experience, having worked as a sommelier in such legendary restaurants as Jean-Georges, Union Square Café and Spago Beverly Hills. When not drinking fermented grape juice, Bonnie enjoys hiking and is also an accomplished poet.

KARA MICKELSON | A graduate of UCLA and Le Cordon Bleu College of Culinary Arts, Kara trained in Spain and in Napa at the famed French Laundry. She has worked with Food Network chefs Bob Blumer and Giada De Laurentiis and many others on the talk show circuit. She is an on-camera culinary expert, recipe developer, producer, writer and food stylist. Follow @styleddelicious. |

23

“A BETTER FINANCIAL OUTCOME COMBINED WITH PEACE OF MIND … THAT’S A MAGICAL COMBINATION.” “THIS IS MY FAMILY OFFICE.” —MICHAEL MOTHNER FOUNDER & CEO, WPROMOTE, INC.

FULL FINANCIAL SERVICES IN A MULTIFAMILY OFFICE Running Point is a team of financial professionals led by veteran South Bay financial advisor Jim Schlager. We offer a holistic approach, serving families and family businesses with a complete suite of services, including wealth management, tax preparation, financial planning, business management, accounting, estate planning and trusts—all under one roof.

INVESTMENT & ASSET MANAGEMENT TAX PREPARATION & CONSULTING

|

FINANCIAL PLANNING |

INSURANCE SERVICES

|

BUSINESS MANAGEMENT |

TRUSTS & ESTATES

R U N N I N G P O I N TC A P I TA L . C O M 101 N o r t h Pa c i f i c C o a s t H w y, S u i t e 3 0 5 El Segundo, CA 90245 team@runningpointcapital.com 424-502-3500 D i sc lo sure : The op i n i on s expressed h erein are th ose of R unning Po int C a p ita l Advis o rs , L L C (“Running Po int”) a nd a re s ubje ct t o cha n ge w i t ho u t n o ti c e. R u n n i n g Po i n t re ser v es th e rig h t to modif y its cu rrent inves tment s tra tegies a nd techniq ues ba s ed o n cha nging ma rk e t d y n a mi cs o r cli e n t n eed s. Thi s s hou l d n o t b e con sidered in v estmen t adv ice or an o f fer to s ell a ny p ro duct. Running Po int is a n indep endent inves tme n t a d v i se r re gi st e re d u nd er th e I n ve s t m e n t A d v isers Act of 1940, as amen ded. Regis tra tio n do es no t imp ly a cer ta in level o f s kill o r tra ining. M o re i n f o r ma t i o n a b o u t R unning Poi n t , i n c l u d i n g ou r in v estmen t strateg ies, fees and o bjectives ca n be fo und in o ur ADV Pa r t 2, which is a va ila ble upo n re qu e st . RP - 21 - 14

AUGUST 2021 Sharp Cookie Max Saetia gets to the point with his unique business. More on page 46.

Back to the Beach DELAYED BUT DETERMINED, BEACHLIFE FESTIVAL RETURNS FOR A SECOND HIGHLY ANTICIPATED OUTING IN SEPTEMBER. HERE’S A LOOK AT HOW THE PRODUCING TEAM HELPED THE LOCAL DINING COMMUNITY DURING THE PANDEMIC. Written by Kat Monk

It was 2020, and there was a little box at the bot-

Michael Greenberg of Skechers. Michael mentioned

tom of the document. The text next to the box read:

to Allen that there was news about a potential

“Pandemic Insurance.” Allen Sanford, managing

pandemic. Not long after, the unimaginable became

partner for BeachLife Festival, was highly aware

reality and the United States effectively shut down

that checking extra boxes meant extra premiums.

due to COVID-19. Concerts, sporting events, retail

Ultimately, the insurance policy was signed without

stores and restaurants all closed their doors. During

that box being checked, and the team made plans

the early days, the collective belief was that the

for BeachLife Festival 2020—a return of the three-

pandemic would pass quickly and BeachLife would

day music festival hosted in King Harbor.

be rescheduled for the end of summer 2020.

BeachLife premiered in 2019 with more than

demic, with Los Angeles being the epicenter and

Nelson, Bob Weir of the Grateful Dead and Brian

having the highest numbers of cases in the state.

Wilson of the Beach Boys. The 2020 lineup prom-

Allen’s father, with a fiscally conservative mind-

ised to feature the Steve Miller Band and Counting

set, taught his son to save for a rainy day—and

Crows as the headliners.

BeachLife was about to experience approximately

BeachLife distinguished itself from other

500 consecutive rainy days. After a series of false

festivals by offering the SideStage Experience

starts and cancellations, the staff was reduced to

restaurant—a venue for fans to have dinner while

bare bones.

viewing their favorite musician. In 2019, for ap-

|

After the restaurant closures, new restrictions

proximately $150 you could sit near the side of the

were put in place by authorities to safely increase

stage at a restaurant table enjoying dinner. And

outdoor dining. Allen had been in the restaurant

not just any dinner. These menus were prepared

business for 23 years and was on the board of the

by some of the leading chefs in the South Bay and

Redondo Beach Riviera Village Association when

designed to complement each musician playing on

parklets were discussed to help with social distanc-

stage during the service. When you finished your

ing. The parklets would allow diners to socially

meal, you could get up and walk a bit closer and

distance themselves by a minimum of 6 feet from

check out the rest of the set.

each other in what was originally a street, street

In early 2020, Allen was in a meeting with

26

California was especially hard-hit by the pan-

26,000 concertgoers and headliners such as Willie

parking area or parking lot.

Allen realized that the BeachLife crew could build

Now BeachLife is back, scheduled for September

these parklets for restaurants—helping them flourish

10–12 in Redondo Beach’s King Harbor. This year’s

and potentially stay in business during the pandemic.

headliners include Jane’s Addiction, Cage the

Allen believes that you help yourself by helping your

Elephant, Counting Crows and Ziggy Marley. Allen

community, and this project was a great way to en-

is “cautiously optimistic” that this year’s concert

able his staff to work during the pandemic.

will not be canceled, but he notes that little box

The next project for the BeachLife crew was to raise money to avoid restaurant closures. BeachLife worked with Skechers and helped restaurants stay in business with a COVID-19 relief fund. All in all,

about pandemic insurance no longer appears on the insurance contracts.

For more on BeachLife Festival 2021, visit beachlifefestival.com. ■

they raised $500,000.

|

29

PHOTOGRAPHED BY CAMILLE GRACE PHOTO

Good Taste MEET TWO YOUNG SOUTH BAY WOMEN WHO SHARE AN EPICUREAN, ENTREPRENEURIAL SPIRIT. Written by Tanya Monaghan

We sat comfortably perched on pillows on the edge of the

December. In March she was able to buy her first car, which

cliff. The low table in front of us was styled to perfection,

made the logistics of running her business much easier.

complete with a charcuterie board and bottle of wine,

The business has been so successful, Jenna hired her

as we contentedly watched the crashing waves below. It

older sister Jessie to help out. She also partnered with

was the height of the pandemic, and this moment was a

three friends: April, Brooke and Bella. Brooke created

much-needed reprieve from our quarantined life at home.

Brooke’s Bundles and specializes in charcuterie boards.

The experience was curated by Jenna Gaudet, founder

April established Simpatico Sweets, which presents beau-

of The Picnic Chick, who aims to give each client a per-

tiful desserts, and Bella launched Berries by Bella, which

sonally tailored experience. The inspiration for Jenna—an

offers an array of chocolate-covered berries.

enterprising 17-year-old student at South High School—

The Picnic Chick shows no signs of packing up. It’s no

was the beach picnic she created for her grandfather’s

surprise that Jenna plans to earn a business degree after

birthday in August 2020. While she started her business

graduating from high school.

to save money for a car, her mother encouraged her to seize the opportunity by investing in some picnic sets.

She took the challenge and created her own logo, social

When Emmy Rener graduated from Palos Verdes High School during the height of the pandemic last June, she

media accounts and website. By September Jenna had

was due to attend the University of Michigan that fall.

launched The Picnic Chick, and she was booked solid by

Instead she chose to take a gap year, which proved to be

one of the best decisions she’d ever made.

“I wanted to go the law school route, but during my gap year I needed something to keep me focused and excited,” she says. “I’m a foodie and I love creating beautiful grazing tables and platters, so I launched Sophisticated Spreads.”

Her father, Mathew Rener, a well-known local interior designer, is no stranger to hospitality. Emmy shares, “We would have family parties growing up, and I was always in charge of doing the appetizers.”

During the shutdown, she extended her services to others and found a niche in the market. “There was a lot of routine food-eating going on—people were cooking the same meals and ordering the same sort of takeout. I thought it would be fun to switch it up, so I created to-go cheese boards.”

Emmy launched Sophisticated Spreads in September, and by the end of last year it had blown up. Her biggest break came in December. Actress Jessica Alba, an advocate for small businesses, featured Sophisticated Spreads in a “Small Business Tuesday” Instagram post. Emmy’s Instagram account grew from 1,300 followers to 15,000 overnight.

At that moment, she realized this was the beginning of something great. The social boost helped Emmy deliver her grazing tables to celebrities such as Sofia Vergara and Tori Spelling and grow Sophisticated Spreads’ following to 27,000 on Instagram and more than 100,000 on TikTok. Emmy’s success made her rethink attending the University of Michigan. “I did not expect this to happen.

I thought I would just be driving down my street and delivering to friends and family every few days.” When college admissions started opening again, Emmy decided to apply to a few local schools so she could keep her business thriving. Since most of her family members are USC alumni, she accepted the college’s offer to attend.

Emmy plans to continue running her business while attending school. Her dad helps manage everything, including her recent expansion into catering for weddings. “Sophisticated Spreads is doing all sorts of events—delivering grazing tables, dessert tables and brunch boards all throughout L.A., Orange County and especially the South Bay. It’s a dad-daughter business now, and I’m so grateful.” ■

32

|

IS LAZER LIFT RIGHT FOR YOU? WE ARE OPEN AND ADHERING TO ALL CDC CLEANING RECOMMENDATIONS

Telehealth visits available!

SLIM YOUR JAWLINE WITH

LAZERLIFT

BEFORE

AFTER

BEFORE

AFTER

BEFORE

AFTER

NO GENERAL ANESTHESIA ONE HOUR IN OFFICE NO SCARS/CUTTING ONE TIME PROCEDURE IDEAL FOR TIGHTENING THE JAW LINE

KRISTIN EGAN, MD, FACS 2809 Sepulveda Blvd, Manhattan Beach, CA 3655 Lomita Blvd, #300, Torrance, CA www.DrKristinEgan.com

Mention this ad for a Free Consultation!

Call 310-426-8415 for an appointment today!

34

|

Roseade All Day A LOCAL WINE IMPORTER IS BRINGING A NEW BEVERAGE TO THE SOUTH BAY—AND IT’S DELICIOUS. Written by Amber Klinck | Photographed by Shane O’Donnell

It started with a 2018 Instagram post, some catchy

special. The first sample she tasted confirmed it. “It’s

branding and an intriguing concept. A new bever-

pretty much all I want to drink,” Victoria says. “We’re

age called Roseade—a rosé wine-meets-lemonade

both serious wine people, but when I’m outdoors and

spritzer—caught the attention of Karl Ziegler.

the sun is shining, this is what I want.”

But with more than 25 years of experience in the

After years of importing incredible wines from small

wine industry, Karl needed more than cool packaging

family producers, Roseade certainly has a different vibe

to keep his interest piqued. He wanted to know if the

in comparison to the brands Karl typically works with.

product behind the playful pink-and-yellow label lived

“He’s focused on bringing over products that are made

up to its logo. Was it any good?

responsibly, usually with family farmers, family winer-

Rosé, as you may have noticed, has been having a

ies that epitomize the region they come from,” Victoria

bit of a moment. In order to stay on top of current de-

points out. “All of those things are important to us.

mand, wineries have been producing a lot of it—some-

And that doesn’t change with Roseade. If it wasn’t de-

times resulting in a surplus. When Lee Smallman’s

licious and it wasn’t quality rosé and quality lemonade,

Chirping Bird Wines in Victoria, Australia, had an over-

we wouldn’t be involved.”

supply, Lee saw it as an opportunity to think outside

When Karl was first introduced to the brand, Roseade

the box. He could sell his excess of rosé at a loss, or he

was packaged in glass bottles. Born and raised in the

could create something new.

South Bay and living an active lifestyle, Karl thought

Lee started playing around with different combinations of flavors before landing on a lemonade-infused

cans offered a more travel-friendly convenience.

The pink can showcasing a yellow lemon rocking a

rosé. “It was actually inspired by sangria. That’s where

pair of blue sunglasses made its debut in the U.S. this

he got the idea to mix the wine with the fruit juice,”

spring. But getting it here came with its own set of

Karl notes.

hurdles. Their initial U.S. launch was delayed due to

“There’s also a bit of spritz that really elevates it,” adds Victoria Ash. “It makes it pop.”

Victoria is also a wine industry pro with more than two decades of experience under her belt. That’s how

COVID-19. And the current global shipping crisis led to more than a few sleepless nights waiting for the first container to arrive from Australia.

“It’s been a big leap of faith—like off the side of a

she and Karl met before they became husband and

cliff!” Victoria says with a smile. But for Karl, the deci-

wife. To say Karl values her feedback as a partner as

sion to move forward was instinctual. “I go with my

well as a professional would be an understatement.

gut,” he says.

“I’ve been leaning on her because she’s so talented

“Karl’s always been entrepreneurial,” says Victoria.

at crafting a story,” Karl says. “And we’re so sup-

“He’s an incredibly driven person. It’s one of the

portive of each other,” Victoria adds. “It’s nice to have

things that attracted me to him to begin with.”

someone who’s in the same industry who always has your back.”

From the moment Karl started talking to Victoria about Roseade, she knew he had found something

The refreshingly effervescent, not-too-sweet, slightly tart beverage can be found at many of your favorite watering holes and markets in the South Bay as well as online at roseadeusa.com. ■

|

35

SPECIAL ADVERTISING SECTION

B U S I N E S S S P OT L I G H T

MADE FROM SCRATCH A local couple with a passion for fresh ingredients and family-style entertaining brings authentic pizza products to the South Bay and beyond.

WRITTEN BY LAURA L. WATTS | STYLED & PHOTOGRAPHED BY DMP STUDIO & SHANE O’DONNELL

H

usband-and-wife team John and

kit to create their own experience at home.

Jen Mentesana both worked for

Then they partnered with Walk With Sally and

many years in the food and media

donated a pizza kit to a Walk With Sally family

industries before they met. As a

with each purchase of a kit.

couple, they decided to combine their experi-

“The ability for us to pivot and shift to sup-

ences with quality food and exciting events—

port those in need was truly one of the proud-

as well as their passion for family and enter-

est and most grateful periods of our business,”

taining—and Locale90 authentic Neapolitan

says John.

pizzeria was born. This Redondo Beach staple is now celebrating its seventh year.

Many restaurants and pizzerias make

Jen agrees: “It was an incredible experience to witness the outpouring of support from our community for these families. I believe

Neapolitan-style pizza, but to be considered

we all learned different lessons during the

authentic Neapolitan, the dough must be

pandemic, but one I will never forget is how

made with certain simple Italian ingredients,

our South Bay community came together to

topped with specific cheeses and very few

support one another.”

toppings, and kneaded by hand. Neapolitan

Locale90 Neapolitan Pizza Kits continue to

pizzas, which originated in Naples, Italy, are

be available for individual purchase as well

often eaten with a fork and knife due to their

as monthly subscriptions. Whether you have

unique texture.

an outdoor pizza oven, cook on your grill or

In keeping with these traditions, Locale90

bake it in your conventional oven, you can

makes their dough using 00 flour and bulk

make fresh, delicious pizza that your family

fermentation. They top the pizza with San

and guests will love. Log on to locale90.com

Foundation. The restaurant also supports

Marzano tomatoes, fresh mozzarella, Italian

to place your order!

Richstone, Sandpipers and various local edu-

sea salt and imported extra-virgin olive oil

It’s of utmost importance to Jen, John and

cation foundations.

Drawing on John’s experience learning

and bake it using the time-honored method

their team to support other local businesses.

of open-flame cooking in an oven that

They purchase produce from local farms,

how to make authentic pizza dough from his

reaches temperatures of over 900º.

markets and purveyors as well as fine foods

Italian grandmother when he was 8 years old

“We are such a unique and streamlined

from across Southern California. To take it a

and Jen’s background of making charcuterie

concept—guests know what to expect when

step further, they support local schools and

trays during the holidays at age 12, this couple

they dine with us and enjoy our products,”

school garden programs to help students

is united in their passion for serving delicious

shares Jen. The menu features 16 types of

learn about healthy eating, farming and

food to their friends, family and neighbors. As

pizza, a make-your-own option, pasta, salad

where their food comes from—including

John shares, “We have been so grateful for the

and dessert.

GrowingGreat and the Palos Verdes School

opportunity to serve the South Bay commu-

Gardens program.

nity for the past seven years.”

While the coronavirus pandemic and shutdown was challenging, the Locale90 team

“As proud members of the South Bay, we

made the best of it and looked after the needs

put a great deal of value in giving back to

of the community. They launched Neapolitan

the neighborhoods in and around the Beach

LOCALE90 NEAPOLITAN PIZZA MARKET

pizza kits in March 2020 so guests could pur-

Cities,” says Jen, who sits on the boards of

1718 S. CATALINA AVE., REDONDO BEACH

chase a fresh, easy-to-make, authentic pizza

Walk With Sally and the Peninsula Education

310-540-9190

|

LOCALE90.COM |

37

summer swaps MIX UP YOUR MENU WITH A CREATIVE SPIN ON THESE CLASSIC DISHES. Produced & photographed by Kara Mickelson

SUMMER FRUIT SHORTCAKE Serves 2 No need to suffer the heat of the oven on a hot day.

very hot). Place on a wire rack to cool for 1 minute

These gluten-free honey almond cornmeal biscuits can

before unmolding. Repeat cooking steps for second

be whipped up in a jiffy using the microwave. Add fresh

ramekin. Biscuits can be made one day in advance.

seasonal fruit for a delicious dessert in minutes.

Cool and store wrapped or covered under refrigeration. Heat for 15 to 20 seconds in the microwave

½ cup blanched almond flour ¼ cup cornmeal

before serving.

Slice biscuits, creating a top and a bottom, and

2 teaspoons baking powder

place on individual plates or a platter. Dip a pastry

pinch kosher salt

brush into the liqueur and brush on the top of the

2 large eggs, beaten

biscuit base. Spoon a teaspoon of apricot jam on the

2 tablespoons mild olive or vegetable oil

base of each biscuit or drizzle with honey.

2 tablespoons honey, plus extra to drizzle

Add sliced strawberries on top of biscuits.

1½ teaspoons almond extract

Arrange the rest of the fruit on the plate or platter

1½ teaspoons vanilla extract

surrounding the biscuits. Top each biscuit base with

2 teaspoons Frangelico liqueur (optional)

a large dollop of Honey Yogurt Whipped Cream. Add

2 teaspoons apricot jam (optional)

the top biscuit and drizzle with more honey.

½ cup fresh sliced strawberries 1 nectarine, seeded and sliced into small wedges

Honey Yogurt Whipped Cream

½ cup Rainier cherries, seeded

¾ cup heavy whipping cream, cold

Honey Yogurt Whipped Cream (see recipe)

2 tablespoons plain unsweetened Greek yogurt 1 to 2 tablespoons honey

In a small bowl, whisk together almond flour, cornmeal, baking powder and salt until thoroughly com-

Using a stick blender with the whisk attachment or

bined. Add eggs, oil, honey, and almond and vanilla

a wire whisk by hand, whip cream until soft peaks

extracts to the dry ingredients. Mix completely. Fill

form. Whip in yogurt and honey. Add more honey to

2 (4-ounce) ramekins with equal amounts of batter.

taste. Whip until stiff peaks form. Make up to 1 day

Place one ramekin in the microwave and heat on

in advance and store covered under refrigeration.

high for approximately 1 minute. The batter will rise

Whisk briefly to combine before serving.

while cooking. Carefully remove (ramekin will be

CRISPY PLANTAIN PATTIES Serves 4–6 as side dish Serve these crispy, gluten-free plantain patties instead of frozen hash browns. They fry up crunchy and hold their shape, making them the perfect burger bun or breakfast side dish.

2 large green or light green plantains 2 tablespoons tapioca starch, or more as needed 1 teaspoon kosher salt ¼ cup grated white onion 1 teaspoon garlic powder ¼ teaspoon onion powder 1 teaspoon fresh ground pepper 1 lemon, juiced and seeded vegetable oil Wash plantains and use a knife to remove the fibrous peel. Grate plantains with a box grater.

Place all the ingredients except oil in a large bowl. Mix thoroughly. If the mixture is wet, add 1–2 additional teaspoons of tapioca starch. If the mixture feels dry, add 1 tablespoon of oil.

Place 3 tablespoons of oil in a large castiron skillet or heavy-bottom pan and heat to medium-high. Scoop ¼ cup of plantain mixture into pan. Press down with the back of a spatula or a spoon to create a 4-inch circle. Repeat this step with the remaining mixture. Don’t overcrowd the pan, as you will need room to flip them over to cook both sides.

Cook for about 3 minutes over medium-high heat or until the plantains are light golden brown and crisp. Adjust heat as needed to achieve a golden exterior. Flip and cook the other side for about 2–3 minutes or until crispy and light golden brown. Serve immediately or cool and store covered in refrigerator. Before serving, reheat in a pan or over medium-low heat until warm throughout. Plantains can be made 1 day in advance but will taste best the day they are made.

GRILLED TUNA FISH & CHIPS Serves 4 Fire up the grill with this healthy take on fish & chips.

and place on top rack of grill to keep warm until all

We’re not fishing for compliments, but we think you will

potatoes are cooked.

love this seafood swap.

Start tuna steaks after fries have cooked for 25 minutes. Dry tuna steaks with paper towels to

2 large russet potatoes

remove any moisture. Rub each side of steaks with

¼ cup salt

olive oil and season generously with salt and pep-

¼ cup vegetable oil (such as grapeseed or safflower)

per. Place tuna on grill and cook without turning

2 teaspoons kosher salt

for 3½ minutes or until grill marks are visible. Flip

2 teaspoons fresh ground black pepper

steaks and cook another 2½ to 3½ minutes.

4 tuna steaks (about 6 ounces each)

Top each steak with an equal amount of crushed

extra-virgin olive oil

coriander seeds and a teaspoon of Olive Butter.

3 teaspoons kosher salt, divided

Finish cooking until an internal temperature reads

3 teaspoons freshly ground pepper, divided

125º to 130º for sushi-grade tuna (rare inside) or

2 tablespoon crushed coriander seeds

140º to 145º (medium to well) for frozen/defrosted

Olive Butter (see recipe)

fish on an instant-read thermometer. Transfer to a

3 small lemons & 1 small lime, cut into wedges

serving plate. Squeeze a wedge of lemon juice and place a slice of Olive Butter on top. Serve with baked

To make the fries, heat grill to medium-high

fries and citrus wedges on the side.

(450º). Lightly oil a large cast-iron skillet and place a sheet tray near the grill for cooked fries. Cut

Olive Butter

potatoes lengthwise into batons that are ¼-inch

1 stick (4 ounces) unsalted butter, room temp

thick and 3½-inches long. Place potatoes in a bowl

1 teaspoon kosher salt

of water to cover. Add ¼ cup salt and stir with your

2 garlic cloves, minced

hands to release the starch. Chill in refrigerator for

2 tablespoons chopped green onions (about 2)

20 minutes or overnight.

¼ cup sliced green olives, seedless

Drain potatoes and dry well with paper towels.

Place in a bowl or plastic bag and drizzle with oil

1 tablespoon rough-chopped parsley leaves 1 tablespoon rough-chopped oregano leaves

to coat. Sprinkle with salt and ground pepper. Mix ingredients to evenly coat potatoes. Place potatoes

Combine all ingredients in a small bowl. Place in

in oiled skillet, leaving space in between potatoes

refrigerator for 30 minutes or until slightly firm.

so they don’t steam. (Cook in batches if necessary.)

Remove from refrigerator and place on a sheet

Cook potatoes for 30–35 minutes or until light

of parchment paper or plastic wrap. Roll into a

golden brown and crispy on the edges. Flip fries

2-inch-by-4-inch log and place into refrigerator

with a spatula only if they are getting too crispy on

for at least 1 hour. Butter can be made 2 days in ad-

the bottom. Transfer cooked fries to a sheet tray

vance if stored tightly wrapped under refrigeration.

FRUIT & NUT BREAKFAST PORRIDGE Serves 2 (10-ounce bowls) In place of oatmeal, try this grain- and dairy-free breakfast

½ cup watermelon, cut in 1-inch cubes (red or yellow)

porridge. It’s light yet filling and chock-full of high-fiber fruits,

1 can light coconut milk

warm coconut milk and crunchy tropical nuts … like sunshine

⅛ teaspoon ground cinnamon

in a bowl!

1 banana, cut in 1-inch cubes (optional) ½ fresh ginger, peeled, sliced or grated (optional)

1 large ripe mango, peeled, seeded & cubed 6 dried plums, pitted

Place all ingredients into a medium saucepot. Heat to a

2 Medjool dates, seeded

simmer. Remove from heat and ladle equal amounts of

8 macadamia nuts or Brazil nuts

the porridge into the bowls.

Knives Out MEET THE SHARPEST KID IN THE SOUTH BAY. Written by Jessica O’Brien | Photographed by Monica Orozco

During last year’s quarantine, 16-year-old Max Saetia

hours. Max’s sharpening technique is characterized by the

taught himself to sharpen knives using the traditional

extra focus put into honing, or refining, the fine detail of

Japanese whetstone method. After honing his talent,

blades. This extra step makes all the difference.

he decided to found his own ambitious small business: Maximus’ Knife Sharpening.

Max was never one for the kids menu. Growing up in a culinarily inclined family, he has enjoyed fine food since childhood and enjoys experimenting with cherished cuisine from all over the world.

One aspect of cooking that is respected in all cultures is the value of a truly sharp kitchen knife. Not only is a wellsharpened knife safer and faster to use, it also improves

found that using traditional methods with modern tools yields the highest sharpening quality and efficiency.

He also uses technologies like the BESS test, which measures the force required to slice a synthetic wire. The lower the number, the sharper the blade. “We’re huge on testing each individual knife,” he says with confidence.

Maximus’ Knife Sharpening has also expanded to sell its own unique Japanese knives and other kitchen utensils, fea-

when you’re cutting an onion with a dull knife because

turing beautiful calligraphy created by Max’s grandmother.

you’re breaking down that onion.” A freshly sharpened

Max can now feel for unique imperfections along the

After being laid off from his restaurant job during the

edge of a blade and intuitively adapt his sharpening technique and angle for the best outcome. “As you practice,

pandemic, Max noticed that his own kitchen knives were

you develop that sensitive touch where you’re able to notice

dull and ineffective. He decided to tackle the issue himself.

slight changes,” he expresses, as he masterfully senses a

He began by watching introductory videos online but has

burr and immediately goes to fix the small imperfection. The

achieved his current status through intensive practice. It

thin metal creates a singular sweeping noise and appears to

takes tremendous dedication to learn the nuances of knife

almost ripple under the water.

sharpening. “A lot of troubleshooting, a lot of trial and er-

“Knife sharpening is really soothing to me,” Max

ror, and a lot of resilience are needed to do this,” he shares.

explains. Not only is it a hobby and business, it’s also a

The Japanese whetstone itself consists of a mixture of

method of relieving stress and reflecting inward after a

fine silicate grains within a softer clay base. The technique requires swiping a blade on the water-soaked stone

long day.

Every Sunday Max and his father, Tong, work a booth

in swift, consistent and accurately angled motions. The

at the Brentwood Farmers Market. “We sharpen standard

process removes bits of metal, or burrs, on each part of a

knives that you would have in your kitchen, but we also do

knife’s edge. The more grains within the stone, the more

scissors, serrated edges, Japanese knives and other spe-

subtle and precise the sharpening.

cialty blades.” Since kitchen knives need to be sharpened

Max spent countless hours in his garage, strengthening and refining his abilities. “I knew I had something going when I took a tomato and I was able to slice horizontally without holding it.”

He’d found a perfect opportunity to begin Maximus’ Knife

|

to purchase two mechanically spinning whetstones. He’s

the experience. For example, Max explains, “You’re crying

blade solves that problem.

46

As his business has gained success, Max has been able

at least every six months, it’s certainly worthwhile to keep the expert in mind.

Max estimates that he’s sharpened more than 1,000 knives since he learned the skill, and he isn’t slowing down. “I took knife sharpening head-on, and I live with

Sharpening—a service that picks up and sharpens knives all

the saying, ‘The moment you feel like you want to give up,

throughout the South Bay, with a quick turnaround of 48

success is at your fingertips.’” ■

|

47

48

|

French Twist SAN PEDRO MEETS FRANCE WITH A DELIGHTFUL NEIGHBORHOOD BISTRO. Written by Darren Elms

Just outside Compagnon Wine Bistro on 7th Street in

good friends. It was not long before the pandemic that

San Pedro, a long deck seats a number of patrons

Thomas Compagnon acted on his dream to open his first

enjoying a seasonally warm June evening. The

restaurant, after working in the industry for decades.

streetside atmosphere—a welcome remnant from an otherwise challenging pandemic for the restaurant

wine and later became a sommelier. For several years he

industry—transports a small café you might find in

worked the summer season in Saint-Tropez and headed

the South of France.

to Chamonix for the winter. He left France for London

It’s shortly after the spring reopening, and you

PHOTOGRAPHED BY DAVID WINTHROP

Born and raised in Lyon, France, Thomas studied

and worked in a fine dining establishment for two years.

can sense from the nearby tables the joy and relief

“I served the most amazing wines—the ones I could

of enjoying a glass of wine and a delicious meal with

only dream of laying down in my cellar,” he recalls.

Chef Pierre, Loni and Thomas outside the San Pedro bistro

In 2000 Thomas crossed the pond for the States and took a job at Ocean Trails Golf Club, which later became Trump National Golf Club. He stayed at the property for 19 years, serving as both bartender and beverage director.

It was at Trump National that he met his wife, Loni. “I told her to leave her boyfriend—not something I had ever done before,” he shares.

With Loni’s support, Thomas began considering the reality of opening a restaurant. They looked at venues in Rancho Palos Verdes and Long Beach before deciding on San Pedro.

“Having worked at Trump for so long, I met a lot of San Pedro and RPV residents,” he says. “I was able to let them know of our new endeavor. This would definitely be a good base for us right from the start.” But he held off on signing the new lease so he and Loni could get married.

Thomas hired Chef Pierre Gornes to head the kitchen at Compagnon Wine Bistro. The offerings pay tribute to classic bistros in the South of France, with traditional favorites like mussels mariniere, steak frites and beef bourguignon. As expected, the restaurant also features a stellar international wine list.

“My passion was always to try to select some amazing wines to complement our dishes,” says Thomas. “Pierre and I often discuss the wine pairing. As a matter of fact, most of our dishes including our weekly specials are created with a specific wine in mind, and vice versa.”

Having shut down right after opening, Thomas and Loni are working hard to get back where they left off. Judging from the nice crowd assembled on a weeknight, the future looks good for the charming and friendly addition to San Pedro’s growing scene. They hope to one day also open a French bakery.

“We will continue to be creative,” adds Thomas, “in the way the pandemic forced us to be.” ■

IT’S TIME TO RIDE AGAIN SEPT 12, MANHATTAN BEACH PIER

With optimism and our unwavering commitment to cure cancer, we are back. Virtual and in-person options support the cancer community. Join the fight today at TourdePier.com

NEXT GEN Meet the influencers of the South Bay—rising young stars in business who are rocking their industries with fresh new ways of doing what they do. Keep your eye on these professionals; they are going places!

54 Vincent DiCarlo Germain DiCarlo Wealth Management Group of Wells Fargo Advisors 56 Lovette Mioni Mioni Family Law 58 Erin Trujillo Dollface Beauty

NEXT GEN

ON THE MONEY Putting his best foot forward both on and off the clock helps a young South Bay financial advisor thrive.

WRITTEN BY LAURA L. WATTS | PHOTOGRAPHED BY SHANE O’DONNELL

W

hether it’s watching the sun-

accountant at a South Bay firm, he took night

rise during an early-morning

classes at USC to earn his master’s degree in

workout on The Strand or

business taxation. He joined Wells Fargo Bank

cuddling before bedtime with

N.A. in 2014 and completed his CTFA, CFP,

his wife, Taya, and their young sons, Giovanni

ChFC, Series 7, 66 and life insurance licenses.

and Luca, Vincent DiCarlo knows how to enjoy

He transitioned to Wells Fargo Advisors in 2017

life. He works hard, and he plays hard. And it’s

and was recognized by Forbes in 2020 as

that disciplined approach to life that helps him

Best-in-State Wealth Advisor*.

remain at the top of his game for clients.

As a private wealth financial advisor with

His business continues to grow—in large part thanks to referrals from clients, attorneys

the Germain DiCarlo Wealth Management

and CPAs. “Beyond enjoying the work we do,

Group of Wells Fargo Advisors, Vinnie and

I enjoy the families we work with, and I have

his team help manage investments and

them to thank for my continued success,” he

provide financial advice for ultrahigh net

says. “I am always humbled when my clients

worth families. He has worked in the industry

put their trust in me and introduce me to their

for more than 15 years and has an extensive

friends and family.”

background in multiple financial disciplines— especially tax and planning.

A born problem-solver, Vinnie enjoys getting

Even the pandemic couldn’t hold Vinnie and his team back. They aim to grow their business through the skillful manner in which they help

to know clients—their goals, their assets, their

manage portfolios to weather downturns and

family dynamics—and then helping them put

shifts in the financial markets. “Being there for

together all the puzzle pieces. “I’m always striv-

our clients through the pandemic reinforced

ing to improve myself and my skill sets so I can

our relationships with them and made us all

better serve my clients and my community,” he

feel much closer—like friends or family,” he says.

says. “I aim to be considered their most trusted

Now, as he shifts to working more fre-

advisor. I want them to call me even when they

quently from the firm’s Manhattan Beach

have a nonfinancial issue or just to check in.”

office, he spends less time commuting and

For the past 15 years, Vinnie has practiced

more time engaging with clients, enjoying his

Gracie Jiu-Jitsu as part of his self-improvement

family and being more involved in the local

lifestyle. On the journey to earning his black

community. As Vinnie lives his life always striv-

belt, he quickly learned not to judge or under-

ing to raise the bar, he aims to be an inspira-

estimate others. “I’ve been beaten by people

tion to others to keep developing themselves

smaller than me, less experienced than me and

and support growth in those around them.

less athletic than me,” he shares.

And there’s no end in sight to his tenac-

“I am always humbled when my clients put their trust in me and introduce me to their friends and family.”

* The Forbes Best-in-State Wealth Advisors ranking algorithm is based on industry experience, interviews, compliance records, assets under management, revenue and other criteria by SHOOK Research, LLC, which does not receive compensation from the advisors or their firms in exchange for placement on a ranking. Investment performance is not a criterion.

Disclaimer: Wells Fargo Advisors is not a legal or tax advisor. Wells Fargo Advisors is a trade name used

by Wells Fargo Clearing Services, LLC, Member SIPC, a registered broker-dealer and non-bank affiliate of Wells Fargo & Company.

Investment and Insurance Products NOT FDIC Insured

NO Bank Guarantee

MAY Lose Value

Vincent DiCarlo Senior Vice President – Investments, Germain DiCarlo

ity. When asked where he sees himself 10

Wealth Management Group of Wells Fargo Advisors

new ways to learn both personally and profes-

years down the road, Vinnie exclaims, “Doing

2141 Rosecrans Ave., Suite 4100, El Segundo

sionally. While practicing as a certified public

exactly what I am doing now!”

213-688-3736 | germaindicarlo.com

Vinnie strives to constantly evolve and find

XXXXXXXXXXXX

54

|

SPECIAL ADVERTISING SECTION

NEXT GEN

PEACE OF MIND An enterprising attorney and business owner sheds new light on family law.

WRITTEN BY LAURA L. WATTS

“I

started my law firm because I knew

stable paycheck and start my own firm. I was

there was a better way to divorce,”

only responsible for myself, and I knew that I

explains Lovette Mioni, a young,

could bet on myself to be successful.”

successful attorney who knew early

And successful she has been. She is a

on in her career that her goal was to give

Certified Family Law Specialist by the State Bar

clients peace of mind—during their case pro-

of California Board of Legal Specialization—a

ceedings and afterward as they embark on a

certification that only 5% of California attor-

fresh new start.

neys can claim. For the past three years, she

“Our purpose is to assist clients through

was selected as one of 100 Up-And-Coming

“I’ve worked hard over the past 10 years to do the best job possible for my clients.”

one of the most difficult times in their lives as

Attorneys in Southern California and one

efficiently as possible and with integrity and

of 50 Up-And-Coming Women Attorneys in

ingenuity,” says Lovette, who is the owner of

Southern California by Los Angeles magazine

have come through my law school, the dean

Mioni Family Law, a firm that handles divorce,

and Super Lawyers magazine.

told this person to call me,” she says. “In that

custody, child and spousal support, and prenuptial agreements.

One of her recent cases was a perfect

“I’ve worked hard over the past 10 years to do the best job possible for my clients,” she says. “I went above and beyond to

moment I thought, OK, I’ve really made a great reputation for myself.”

Whether she’s volunteering her services

example of how Mioni Family Law helps

learn as much as I could. I apply that

to those who need it most, jumping waves

keep the peace in the midst of family strug-

knowledge to my clients’ cases, and that

and making sandcastles at the beach with

gles. This scenario involved major assets and

gets them good results.”

her children, or helping couples find a better

contentious custody issues—yet the oppos-

Lovette finds the dynamics of family law

way to divorce, Lovette Mioni is a rising star

ing parties settled completely in only six

very interesting. Opening her firm gave her

in her industry who is making a difference in

months. “I saw the case going south quickly,

the ability to handle clients’ cases in the spe-

this community.

and respect between the husband and wife

cific way she prefers: with compassion and

was deteriorating by the second,” Lovette

efficiency. A couple of nice self-employment

explains. “I immediately secured a private

perks she enjoys include an office location

judge to handle the matter out of court and

within walking distance from her home and

out of the public eye—and in a much more

being able to take her kids to school daily and

expedient manner than the train wreck of

be present in their young lives.

litigation in court.”

Lovette has worked in family law for a

Lovette’s impeccable reputation speaks to her success. Clients often make referrals

decade and left a large law firm to open her

to family and friends—a fact that she finds

Lovette Mioni

practice five years ago when she was in her

humbling and encouraging. She once heard

Owner, Mioni Family Law, APC

late 20s. “At that time, I didn’t have children or

from a potential client who was referred by

1815 Via El Prado, Suite 203, Redondo Beach

a mortgage,” she says. “I think that freedom

the dean of the law school she attended. “It

424-259-1770

gave me the boldness to walk away from a

was pretty crazy that of all the people who

mionifamilylaw.com

XXXXXXXXXXXX

56

|

SPECIAL ADVERTISING SECTION

NEXT GEN

FOLLOW YOUR DREAMS A Redondo native builds on the dreams of her ancestors to create a beauty hub in the South Bay. WRITTEN BY LAURA L. WATTS | PHOTOGRAPHED BY SHANE O’DONNELL

L

ike many businesses, Dollface Beauty,

lived in Redondo Beach since the 1920s and

an epilation salon in the Riviera

boasts four generations of Redondo Union

Village, has experienced the two-sided

High School graduates. Her family is featured

face of a global pandemic. The shut-

in the book Old Redondo: A Pictorial History

down, closures and ever-changing mandates

of Redondo Beach, California, first published

have shaken everyone’s world, and services

in 1982.

as seemingly trivial as hair removal have

In the 1960s, Erin’s maternal grandfather

helped us retain a sense of normality and

uprooted his wife and six kids from Mexico

weather the storm over this past year.

City and immigrated to the South Bay. They

This realization led new clients to discover

passed on their stories of overcoming adver-

“I follow my heart and I am true to myself, and at the end of the day that is what matters most.”

Dollface Beauty, which has been in business

sity to the next generation, and Erin is living

for eight years, and its owner, Erin Trujillo.

her grandfather’s dream of a better life for his

“People are surprised to hear how long I’ve

family. “Everything I do, I do with him in mind,”

been around!” Erin says.

she says. “I know he’s proud of me. I follow

essential service for the transgender commu-

my heart and I am true to myself, and at the

nity. The bulk of her business is Brazilian bikini

end of the day that is what matters most.”

waxing, and she also offers full-body waxing,

She had planned a major branding campaign for 2020, but like most businesses, she had to pivot and change plans. She is now

Erin has helped several women start their

lash lifts, brow lamination and Tooth Kandy tooth gems.

back to work, focusing on her digital foot-

own beauty business in the South Bay. She

print, branding, new storefront signage and

doesn’t see it as competition; instead, she

other ways to make her mark both physically

appreciates having safe options to refer

Dream, Erin has accomplished her longtime

and online.

clients to if she is not able to accommodate

goal of being her own boss. She is proud

them for any reason. “I hope to mentor and

that her business offers clients a welcoming,

2013 after a professional setback. She wasn’t

educate anyone wanting to become more

inclusive, judgment-free and safe environ-

sure if she was making the right choice, but

proficient in waxing or electrolysis or anyone

ment. “I want everyone’s experience walk-

over time her hard work, sacrifices and ambi-

wanting to go solo in the beauty industry,”

ing into Dollface Beauty to be the best that

tion have paid off. “Follow your heart, and

she shares.

it can be, whether it is their first visit or 100th.

At 27 years of age, Erin opened her store in

chase your dreams,” says Erin when asked

Dollface Beauty operates inside Sweet

Living out her version of the American

I want them to leave their appointment

about her main message to our readers.

Serenity Day Spa in Redondo Beach. A guest

“I love what I do. It doesn’t feel like work.

favorite is Ruby, Erin’s 14-year-old Min Pin

It’s actually less about the services I offer

who serves as mascot and door greeter. “For

and more about the bonds that are formed

a tiny dog, she definitely has a big presence,”

Erin Trujillo

between my clients and myself.”

Erin says.

Owner, Dollface Beauty

feeling amazing!”

Erin credits her entrepreneurial spirit to her

She holds licenses in both cosmetology and

family as she follows in the footsteps of those

electrology—the only permanent hair removal

424-241-3655

before her. Her father’s side of the family has

method recognized by the FDA and also an

Dollface-Beauty.com

218 Avenida Del Norte, Redondo Beach

XXXXXXXXXXXX

58

|

SPECIAL ADVERTISING SECTION

Sunsets and Zeppole A MANHATTAN BEACH RESIDENT PULLS TOGETHER HER BELOVED ITALIAN GRANDMOTHER’S RECIPES FOR A COOKBOOK. Written by Kara Mickelson

60

|

If you thought Christina Minutillo was satisfied with just self-publishing a book on sunsets during the pandemic, you would be wrong. She’s already on to another passion project: archiving her family’s recipes into a cookbook.

Her beloved grandmother’s passing inspired Christina to document her Italian roots. Encouraged by her cousin, Christina curated a book featuring their holiday celebrations, family stories and heirloom recipes.

During the COVID-19 lockdown, Christina found some muchneeded time to appreciate the simple pleasures of life. Inspired by the beautiful sunsets she sees from her 1930s Spanish beach bungalow, she reflected on her idyllic childhood in Connecticut filled with love and delicious Italian food. Cooking with her

“was a master of hosting family dinners,” Christina shares.

first-generation Italian grandmother, Amalia (“Mimi”), and

One of nine children, she and her family immigrated when she

helping prepare many of the recipes for the family get-togethers

was only 6 months old.

as a child is a gift she treasures and wanted to share.

“The quiet time spent at home during quarantine in 2020 opened up some space to create,” Christina shares. It was a chance to step back from the whirlwind pace and extensive

Connecticut, in the 1920s, where they planted roots in Town Plot—a tight-knit Italian American neighborhood.

The local church, Our Lady Of Mount Carmel, was central to

travel of her full-time career in the fashion industry and put

the community and is known for a four-day Italian feast held

her energy into creating a cookbook.

every July. They served delicious pizzelles—little pizzas made

Christina’s life philosophy has always been to move in the direction of her inner voice. She strongly believes the path ahead be-

with fried dough and topped with marinara sauce and grated Parmesan cheese.

comes more apparent when you follow your inner guidance. Some

Christina’s food memories are indistinguishable from the

might call it flow or serendipity or coincidence. Life is about doing

sense of comfort and joy the family gatherings provided her

and accepting the imperfect. It’s a great perspective that helps her

growing up. Her grandmother always had a well-stocked pantry

navigate the ups and downs, achieve more than most and adjust to

and was ready to feed a crowd or make something delicious at

an occasional curveball like a pandemic.

a moment’s notice. Her childhood was filled with large family

While still working a full-time job from home during the

events, parties and holiday celebrations. The extended family of

safer-at-home order, she self-published her first book on

30 people gathered around the table at “Gram’s” (great-grand-

sunsets and then launched into researching, testing and

mother Mary) every holiday and Sunday.

tweaking family recipes on weekends and late at night. Feeling

Christina continues the legacy of entertaining with her own

nostalgic, she was determined to capture the precise flavors of

Friendsgiving and elaborate dinners here in California, serving

her grandmother’s cooking.

rustic Italian dishes just like her grandmothers made. Her book,

She recalls painstakingly testing a recipe for zeppole that Mimi would make every Christmas Eve. Unfortunately, Christina missed the opportunity to learn how to cook the recipe before PHOTOGRAPH OF CHRISTINA BY SUE BRYCE

They settled in Ohio and eventually moved to Waterbury,

Cooking with Italian Roots, celebrates her family holidays, along with rustic Italian recipes served at the dinner table.

Not everybody has an Italian grandmother who bakes a cake

her grandmother passed; she recreated the recipe through trial

for every birthday, graduation and any other celebration or

and error from her memory of how it tasted.

gathering. Those special treats and the opportunity to bake and

Christmas Eve would not be the same without her grand-

cook with her grandmother are the foundation for Christina’s

mother’s homemade zeppole. It was further confirmation that she

legacy. She hopes to share her love of cooking with others and

needed to document the family recipes to maintain tradition and

teach kids how to cook and bake.

preserve the authenticity of her grandmother’s cooking legacy.

Her great-grandmother Mary, Mimi’s mother, was from Benevento, Italy. She was known for her famous cavatelli and

Perhaps her inner voice has it right. We can learn from Christina’s actions to appreciate a beautiful sunset and celebrate life with good food, family and friends.■ |

61

Market Value LUNADA MARKET & DELI IS A MODERN-DAY EXAMPLE OF A TIME-HONORED NEIGHBORHOOD STORE. Written by Amber Klinck | Photographed by Shane O’Donnell

Jocelyn Lopez, owner of Lunada Market & Deli in Palos

you’re creating a bond—and I don’t think of it as

Verdes, greets her customers with such a warm and

anything less.”

gracious disposition, it feels as though she’s welcom-

ticularly the Palos Verdes community she calls home.

and neatly filled with daily staples and beautiful gour-

“I’m so lucky to be able to live here,” she says. “We

met indulgences. It’s the type of place that makes you

worked so hard to get here. It’s unlike anywhere else.”

want to browse—to intentionally take your time.

You can grab a signature sandwich to go or enjoy

people can come together—Jocelyn is giving back to the community she loves. It’s what she always envi-

energy as people pop in and out. The space feels

sioned for her business.

Jocelyn opened her doors in 2017, but the market has

“You don’t want to go to the big-box store; you want to go to the place where somebody knows your

existed for more than 70 years. “This was a three-

name,” she says. “I thought about what I wanted this

generation family market,” Jocelyn notes. “Then Fresh

market to be, and it’s exactly how it’s turning out.

& Easy took over, and then it went vacant for a while.”

People come in, and they hug each other. The kids run

Initially, Jocelyn thought the location would be per-

up and hug me. And I’m able to teach. I have some of

fect for a smoothie shop—a safe space where neigh-

the special-needs kids’ classes come up once a week,

borhood kids could congregate and meet their friends.

and I teach them how to make a rainbow salad.”

But her plans quickly evolved into something bigger.

“I presented my business plan, and the owner at

Watching her vision become a reality has been a joy for Jocelyn. But it’s been a grind bringing it to fruition.

the time was like, ‘No, you can do more,’” Jocelyn ex-

“We’re working around the clock to make it happen.

plains. So she started researching—going into as many

It’s a true mom-and-pop shop,” Jocelyn says. “I open,

places and talking to as many people as she could.

I close, I work the deli.”

Then she went home to her husband, Rick, and said, “I think we can do this.”

Jocelyn focused on what was important to her and

|

By creating a welcoming space—a social hub where

it at one of the tables outside. There’s a bustling friendly and familiar.

62

Equally important to Jocelyn is community—par-

ing you into her home. The market itself is charming

The market is open seven days a week, and as an essential business they’ve remained open throughout the pandemic. “I get chills when I talk about it, but I feel

her family. “We love food,” she says. “We love sharing

like we realized we’re stronger together, that we’re not

food with people. I think it’s one of the most beauti-

alone and that we need each other,” Jocelyn says. “I

ful gifts we have. When you share food with someone,

think we were able to provide a place of comfort and

familiarity. People would come into the market and do

she says. “They get what I’m trying to do and see the

laps, hoping to run into somebody.”

bigger picture.”

Before sitting down to share the story of her busi-

64

|

“Rooted in community”—that’s written into the

ness, Jocelyn answered a FaceTime call from her

Lunada Market & Deli logo. And it’s an ideal that

9-year-old son. He was calling to wish her good luck.

Jocelyn and her team live up to every day. It could

Rick and their two boys have had her back since day

be something as small as a friendly greeting from a

one. “I have this little package of wonderful that sup-

familiar face or as big as keeping their doors open

ports me and loves me and sees me as who I am,”

during a pandemic. ■

An Uncommon Perspective

Premium fine-art photography from the world’s best creators

Explore the collection at

driftward.com

The Foraged Pantry

Gino Angelini opened his eatery on Beverly Boulevard 20 years ago, and today Angelini Osteria is still packing ’em in. Craving his sauce but don’t feel like going out? You’re in luck. Jars of his famed classic marinara, arrabbiata and creamy lemon Parmesan can be picked up at grocery stores like Gelson’s and Pavilions as well as on Amazon.

GO OFF-ROAD WITH YOUR PANTRY PURCHASES THIS SUMMER, SELECTING ITEMS CREATED BY CALIFORNIA CHEFS THAT GIVE FAMILIAR DISHES UNEXPECTED TWISTS. Written by Heather Platt Photographed by Nikki Smith

Chef Spencer Bezaire launched his heavy, charred-pepper hot sauce, made with locally farmed produce, to help keep his

Chef Jordan Kahn of Vespertine makes and

Silver Lake restaurant Eszett afloat during

sells coveted pantry items for his daytime

the pandemic. Now Eszett has reopened

café/shop Destroyer, like this organic apple

and, well, the hot sauce is still hot; $20,

vinegar infused with foraged Mexican

sbezhotsauce.com.

marigold leaves. It is great for upgrading salad dressings, shrub cocktails and sauces; $12, destroyer.la.

66

|

Oakland-based SugarRoti provides organic,

Chef Craig Thornton of the underground

pre-measured, single-use Indian spice-

event dinner series Wolvesmouth has

blend packets, with recommended recipes.

partnered with cofounder Fred Michaels to

The goal is to provide home cooks with

launch Howl, a line of chef-driven, plant-

do-it-yourself Indian meals in less than an

based foods. Their vegan cashew “Mac &

hour—everything from butter chicken to

Chef,” available in classic cashew and spicy

chai muffins; $8.99, sugarroti.com.

chipotle, is available at Whole Foods, Thrive Market and eathowl.com.

Developed by Los Angeles-based Chef Diep Tran, Red Boat recently launched Kho Sauce, a ready-to-use combination of the brand’s family-recipe fish sauce, shallots and ginger. The sauce is intended for braising fish, pork and poultry for Vietnamese dishes This bottle of the crunchy, spicy, trendy oil comes from acclaimed pastry chef Max

like thit kho trung (braised pork belly with egg); $8.95, redboatfishsauce.com. ■

Boonthanakit—formerly at Nightshade in Downtown L.A. (currently closed due to the pandemic). Boon sauce is an homage to his Thai/Chinese background, and its habitforming tang has garnered a cult following; $18, boonsauce.com.

|

67

setting the bar YOU COULD ATTRIBUTE IT TO HIS IRISH HERITAGE, BUT PAUL HENNESSEY’S SUCCESS RESTS FIRMLY IN YEARS OF DEDICATION AND HARD WORK—AND WE’RE THE LUCKY ONES. Written by Quinn Roberts | Photographed by Shane O’Donnell

Restaurants and bars have come and gone in the South Bay over the decades, but one name has stood the test of 45 years: Hennessey’s Tavern. Creating an eponymous restaurant, however, wasn’t owner Paul Hennessey’s initial plan.

“I had to apply for the liquor license, and I thought I would come up with some clever name like Pub by the Beach. However, they needed a name for the place, and I hadn’t really had time to think of one,” shares Paul Hennessey. “I just put Hennessey’s Tavern on it, and I figured I would change it down the road. I realize now that the name was golden.”

Walk through the downtown areas of Manhattan Beach, Hermosa Beach and Redondo Beach, and you’ll see a Hennessey’s Tavern in a prime location. The first Hennessey’s opened in 1976 in Hermosa Beach—just a few feet from the pier in a 1,500-square-foot space. The next opened in Redondo, followed by Manhattan.

Throughout the years, Paul has keenly recognized when and where to invest in property with an ambitious vision of what it might become. When the Hennessey’s in Hermosa Beach opened, it was before the Hermosa Promenade existed and many of the locations surrounding the restaurant and bar were boarded up. Back then, the area’s moniker sarcastically boasted “where debris meets the sea.” But Paul still saw the potential for a successful location.

The same can be said for Redondo’s H.T. Grill. The previous owner never utilized the outdoor patio space, so when it became available, Paul jumped at the chance to move the restaurant a block away—tucked into Riviera Village for a Napa Valley feel.

He began with a simple vision for the original Hennessey’s: Make great drinks and sell deli sandwiches and hamburgers in a basket. With his tight budget in

70

|

mind, Paul realized that this menu wouldn’t require dishwashers or even plates. Eventually, as Hennessey’s became more popular, he was able to buy more equipment and expand the menu.

“I still didn’t have a lot of money but was able to make a down payment,” he recalls. “I was the only employee for about six months. Once we got bigger, I took some of that money and opened it up so you could see what was going on outside. Things began to evolve rather quickly, and when next door became available at our Hermosa location, I jumped at the chance. We built the second floor later, but when we did I remember thinking, ‘This better work.’”

Taking chances and coping with pressure is something Paul had known well before he moved to California. Growing up in New Jersey, Paul later worked as a stock trader on Wall Street. But when stress and weather began to take their toll, he made the decision to move to California. But the beginning didn’t go exactly as planned.

“I figured I’d stay a year or two and be a bartender,”

“ALL OF THE RESTAURANTS AND BARS ARE FOUR WALLS. IT IS THE EMPLOYEES WHO MAKE IT DIFFERENT. THAT’S WHAT MAKES CUSTOMERS REMEMBER THE EXPERIENCE.”

he says. “I got hired by a restaurant named Victoria Station. On that first day I was ready to get behind the bar, but I was being shown where the tablecloths and

restaurants, he can’t help but pick up an empty cup or

coffee machine were. After a little while, they told me it

plate. “Once a busboy, always a busboy,” he says with a

was a position to be a busboy—not a bartender. I had

smile on his face.

$60 in my wallet for the next two weeks without any

As recently as 10 years ago, Paul was doing a little bit

other interviews lined up. I had to take the job and did it

of everything. Now, with 10 Hennessey’s Tavern loca-

for about a year.”

tions spanning all the way down to San Diego as well as

Paul steadily worked his way up the food chain, going

the popular H.T. Grill, things have become much more of

from busboy to bartender and then into management. He

a group effort. He continues to speak with managers at

helped open a few restaurants, including one in Torrance.

each location to iron out details—from large-scale strat-

After temporarily moving back to the East Coast, Paul

egy to which meals would make the best specials.

realized that his dream was to open his own place in Southern California.

Working his way up the ladder at Victoria Station is

One value that has stuck with Paul since his introduction to the restaurant industry is that a successful business is all about the people. “All of the restaurants

something Paul looks back upon as a benefit. He may

and bars are four walls. It is the employees who make it

be far past the point of bussing tables, but if he has

different. That’s what makes customers remember the

nothing in his hands while walking through one of the

experience,” Paul says.

|

73

As decades have gone by, Hennessey’s has created important memories for many customers. Whether enjoying St. Patrick’s Day, celebrating a birthday or meeting old high school friends for Thanksgiving, customers never forget these experiences.

“Every once in a while I will look back, and no one celebrated St. Patrick’s Day until we got there,” says Paul.

“We gave out buttons and hats, and over the years it has become bigger. It is one of our biggest days.”

Other days are even bigger. When Paul visits the establishments he’s built from the ground up, he sometimes hears a type of story that has become widespread in the South Bay. “One night I was down at H.T. Grill talking to some of the customers around the firepit outside, and during our conversation all of them began to mention that they met their significant other at one of the places,” Paul remembers. “It is pretty amazing.”

While the landscapes around Hennessey’s Tavern locations in the South Bay have changed due to an abundance of new bars and restaurants popping up at rapid speed, Hennessey’s Tavern and H.T. Grill are still going strong.

Paul Hennessey’s consistency over several decades has kept people coming back and has made each location a local landmark.

“After opening up the first Hennessey’s, I realized how expandable it was,” says Paul. “That simple idea has allowed the business to grow more than I could have imagined.” ■

74

|

Bytes & Bites NOBU PALO ALTO FINDS A PERFECT PAIRING IN HIGH TECH AND HAUTE CUISINE. Written by Darren Elms

Back in the mid-’90s, actor Robert De Niro began a friendship with Chef Nobu Matsuhisa—then known for his Japanese-Peruvian fusion restaurant Matsuhisa in Beverly Hills. While sushi figured prominently in L.A.’s dining scene, it had yet to achieve a similar status in New York.

With De Niro’s encouragement and financial support, Matsuhisa opened the first Nobu restaurant in Tribeca.

After setting Manhattan on fire, the pair branched out with Nobu restaurants and, more recently, hotels worldwide. After years at the Country Mart, Nobu Malibu moved to PCH and also welcomed the nearby Malibu Ryokan—an intimate, 16-room hotel in the Japanese tradition. And just as the partners targeted Hollywood culture with its SoCal destination, they chose an entirely different—and appropriate—industry for their NorCal debut: tech.

Nobu Palo Alto is one of several Nobu properties— piloted by Matsuhisa, De Niro and film producer Meir Teper and featuring both a restaurant and a hotel on a single site. With the signature restaurant on the ground floor, this 73-room Ryokan-inspired getaway puts legendary dining right in the heart of downtown.

A stylish blend of West Coast modern and traditional Japanese design, the elegant, minimalist accommodations in warm woods and natural textures make for a peaceful retreat after an evening of culinary indulgence. True to its location, the rooms and suites feature subtle high-tech amenities, including voice-command shades and lighting, an 80-inch Samsung Smart TV and Toto Neorest washlet toilets. Guest also receive 24-hour butler service, priority seating at the restaurant and executive turndown service.

76

|

If work takes you to Nobu Palo Alto, two high-tech meeting rooms await your business. Cycling figures prominently in the Nobu fitness offerings, with Pelotons for an indoor approach or outdoor bike rentals that include gear, nourishment and route assistance via a programed Wahoo GPS. You may need a workout after a meal or two at the indulgent restaurant. All the favorites are here, including yellowtail sashimi with jalapeño and black cod with miso. If you’ve tried them in L.A., you know they’re out of this world. The menu also features a handful of locally inspired dishes, exclusive sakes and crafted cocktails.

They also recently added a sushi bar and extended outdoor seating. Can’t make it down to a table? All good …

24-hour in-room dining is available to all guests. Get connected at paloalto.nobuhotels.com. ■

Ready to take the plunge?

Whether you’re just starting your home search, or are ready to buy, talk to Kinecta first. You’ll work with mortgage consultants who are experts in the South Bay market, plus: • Our credit union status lets us offer lower mortgage rates than most national banks • We have all types of home loans for all types of budgets • Our sensible advice gives you comfort and confidence So live your dream!

Check us out and have a better home buying experience.

Talk to us today!

kinecta.org/mortgage-buy 800.854.4501

Membership requirements apply. NMLS (Nationwide Mortgage Lending Service) ID: 407870. Subject to credit and property approval. Rates, program terms, and conditions are subject to change without notice. Any expressed underwriting guidelines are subject to change without notice and are subject to Kinecta Federal Credit Union guidelines and all applicable federal and state rules and regulations. Not all products are available in all states and for all loan amounts. The actual terms of the loan will depend upon the specific characteristics of the loan transaction, the applicant’s credit history, and other financial circumstances that may apply.

discover southbay on instagram @OURSOUTHBAY

Our support. Your power.

El Camino College’s comprehensive academic and certificate programs, engaged faculty, and extensive support services empower students to succeed. Online, hybrid, and in-person classes available this fall. Classes begin August 28.

Register at www.elcamino.edu/fall.

The Sweet Life MEET THE COUPLE WHO TURNED PANDEMIC BAKING INTO A SUCCESSFUL BUSINESS. Written by Kara Mickelson | Photos courtesy of Kirsh Baking Company

When Uyen and Jeff Kirshenbaum were furloughed from

growing family. Losing both incomes while paying for a

their jobs at Simms Restaurant Group due to COVID-19,

recent home purchase only compounded the stress.

they needed to reassess their personal and professional goals while finding a way to continue supporting their

82

|

As a pastry chef, Uyen did what came naturally during the pandemic: She baked. As a way to connect personally

THEY BAKE SMALL BATCHES OF CLASSICALLY ACCLAIMED COOKIES, LIKE SALTED CHOCOLATE CHIP AND SNICKERDOODLE, AS WELL AS PLAYFULLY INSPIRED SEASONAL RECIPES THAT WOULD SATISFY ANY AFICIONADO, SUCH AS THEIR “GRILLED S’MORE SAMMIES.”

with family and friends, she sent out handmade “cookie

a culinary education. Uyen graduated from UC Irvine with

grams” with personalized notes. The heartfelt messages

a degree in international studies, through which she was

and home-baked sweets were so well received that they

able to spend time abroad in France. As part of her culi-

inspired Uyen and Jeff to create an online cookie business

nary career, she graduated from École Lenôtre, one of the

during the lockdown. As Kirsh Baking Company became

top pastry schools on the planet, and later worked with

a reality, Uyen’s dream of having her own operation was

Guy Savoy at Michelin-starred restaurants in Vegas.

pushed to the forefront.

With a dramatic change to their intense work schedules

The fancy French pastries that inspired and delighted Uyen while studying abroad were integral to her culinary

came a new perspective. While still busy raising their

foundation and training. She felt something familiar in

young children and managing life during a lockdown, Jeff

the cuisine—perhaps the French colonial influence on the

and Uyen began laying the foundation for their vision.

Vietnamese recipes her mother prepared resonated on a

They started with a cottage license and took praise from

deeper level.

family and friends as a cue to move full force into the world of mail-order baking.

Jeff was familiar with significant career shifts. Once

Uyen designed Kirsh Baking Company to offer approachable and unpretentious baked goods. Currently she and Jeff are working from a commercial space and have

a Wall Street guy, he later embraced a hospitality

hired full- and part-time staff to support the growing

career and eventually served as a general manager

business. Uyen creates recipes, manages the kitchen and

in the Simms Restaurant Group. His experience and

staff, and has also recently rejoined Simms Restaurant

flexibility allow him to keep the new online business

Group. Jeff chose not to return to his job and now man-

in perspective. Founding Kirsh Baking Company also

ages the bakery’s website operations.

created space for Uyen and Jeff to structure life according to their own schedules.

They bake small batches of classically acclaimed cookies, like salted chocolate chip and snickerdoodle, as well

Family is a top priority for the couple. Due to dras-

as playfully inspired seasonal recipes that would satisfy

tic shifts caused by the pandemic, their goal of building

any aficionado, such as their “grilled s’more sammies.”

a brick-and-mortar bakery became tangible. Previous

Even their dairy- and gluten-free cookies, made to ac-

stress from dueling schedules was reduced as the two

commodate Jeff’s sensitivities to lactose, sell out daily.

were able to focus on the family business.

While cookies are their staple, pie is apparently on the

Uyen’s parents left their home country of Vietnam after the war. They boarded a boat with six young children

horizon as the company expands.

The tasty treats in every box of “cookie love” that

in tow to make the dangerous journey. She now credits

Kirsh Baking Company delivers remind us that the day

that decision for fueling her drive to succeed. Uyen was

ahead is sweeter when savored and shared with family

less than 1 year old when her family spent six months

and friends. ■

in a Malaysian refugee camp before making it to the United States. Her parents’ ability to thrive amid difficult circumstances was a trait they passed on to Uyen—along with a strong sense of family and the comfort of homecooked meals.

While her parents supported her baking talent at home, they encouraged her to achieve an academic degree. They were more than a little surprised by her desire to pursue

|

85

86

|

Stroke of Genius A RANCHO PALOS VERDES NATIVE TURNS HIS FAVORITE MORNING RITUAL INTO A THRIVING BUSINESS. Written by Jennie Nunn

For Alex Bayer, a Rancho Palos Verdes native and CEO

they wanted me to go into a business that I enjoy,”

of Torrance–based organic smoothie company Genius

explains Alex. “I wanted to create a healthier, better-

Juice, entrepreneurship is second nature. “I knew I

for-you smoothie, and I believed in the product and

was entrepreneurial, and I was always finding different

thought people are going to love it.” His gut instinct

things I could sell,” says Alex. “I would buy and sell

was right, and later the product was on shelves at local

Star Wars figures on eBay—I was a big Star Wars nerd—

independent retailers such as Rainbow Acres Natural

and I would sell PlayStation systems on eBay with

Foods, Erewhon Market and Bristol Farms.

friends and make money that way.”

By 2015 Genius Juice had caught the eye of Kimberly

Prior to launching Genius Juice, which packs blended

Albright, who at the time was a local urban forager

whole coconut in every bottle and features flavors such

for Whole Foods and scoured for new products and

as original, mocha, vanilla and cinnamon, Alex worked as

purveyors. It landed in three Whole Foods locations:

an insurance agent with Aflac for 7½ years. But it was a

El Segundo, Tustin and 3rd & Fairfax. Within a mat-

single morning ritual that resonated most with him.

ter of months, Genius Juice was stocked on shelves

“I would make a plant-based smoothie almost every

at 55 Whole Foods locations throughout Southern

morning,” he says. “I’d throw in some almond milk

California, Nevada and Arizona. “That was so gratify-

and coconut water and put in some fruit and protein. I

ing,” says Alex.

absolutely loved it, and I loved how it gave me energy.

Since then, he has expanded the company to 15 team

I was out in the field all day knocking on doors and

members and launched Genius Juice in approximately

selling insurance, so that stuck in my mind—how

3,500 stores and retailers nationwide including Sprouts

great it was to make a fresh, delicious smoothie in the

Farmers Market nationally and Target along the East

morning and have that to power me through the day.”

and West coasts. He also appeared on the popular busi-

While in a friend’s kitchen for dinner one fateful

ness reality television series Shark Tank in January 2020.

night in late 2013, the idea for Genius Juice was born.

“I had to apply four times, so the fourth time’s a

“My friends cracked open a whole coconut and used

charm,” says Alex, who received an on-air offer for

the coconut water and meat, and I thought this was a

Genius Juice that was mutually declined later by both

genius idea,” recalls Alex. “It was so clean, delicious

parties. “It was a life-changing experience, and it was

and nutritious.”

great exposure.”

With sheer determination, long hours of research

Alex affirms he’s still as passionate now as day one

and hard work, and the initial help of his parents,

about Genius Juice. “I love that it’s simple and it’s the

whom he calls his “early angel investors,” Alex set out

perfect snack any time of day,” he explains. “I’m in

to launch his company. He offers decadent, creamy

love with my own product. So I think it’s all meant to

smoothies made with young Thai coconuts—all

be, and I’m having a lot of fun. It is important to have

blended, mixed and bottled in Southern California.

an end game in mind, but also enjoying the journey

“My parents have seen me do crazier things, and

is very crucial.” ■

|

87

Modern Mexican POLANCO PUTS A SPIN ON THE STEAK HOUSE WITH DELICIOUS RESULTS. Written by Bonnie Graves

With the possible exception of Chinese food, perhaps

opened Polanco at Ayres Hotel in Manhattan Beach,

no other imported cuisine has been as Americanized

the buzzword is “modern.” Polanco is the tony

as Mexican. No resident of Beijing is clamoring for

neighborhood in Mexico City known for avant-garde

Panda Express orange chicken, and no self-respecting

art museums like Museo Soumaya and for its upscale

Mexico City citizen cries out for Taco Bell’s cheesy

shopping. In Chef Daniel’s spin, the “modern Mexican

gordita crunch. Mexico’s breathtaking geographical

steak house” is appropriately luxe.

diversity is reflected in its regional cuisines. From

sleek leather banquettes, gleaming metals and pol-

is as varied as it is delicious.

ished wood tables, with an appealing lounge area

For Daniel Godinez, the OC chef who recently

88

|

The interior of this very large restaurant features

Oaxaca’s moles to Baja’s fish, authentic Mexican food

perfect for sipping one of its artisanal cocktails. The

indoor-outdoor flow of the space is thoughtfully designed, and it’s easy enough to forget just how close you are to the 405 with some of that medicinal mezcal doing its thing.

Daniel’s food skews to the north—to the cattle ranches of Chihuahua, although he wisely avoids the Tex-Mex trap of sizzling fajitas with green bell peppers. Beef is indeed the star of the menu, with cuts ranging from tomahawk to hanger to “outside” skirt steak. All proteins are served with roasted cabbage, onions and serrano chiles alongside a bean purée and a very good salsa verde.

It was unclear from where Daniel sources his beef, but it’s a great purveyor. The beef is tender and then some, and it’s nice to see a steak house deliver on its core premise when menu prices get that high.

(Polanco is not inexpensive.)

The menu definitely meanders a bit. Spanish octopus makes an appearance, as do mussels made Mexican with a little chipotle in the cream broth. The pescado zarandeado feels more authentic; it’s branzino native to the Mediterranean but enlivened by an adobo rojo rub and some very good black beans and rice.

I wasn’t sure that including a spin on “airline chicken” was necessary, but I guess including pollo of some kind feels mandatory in an American steak house. French fries, thankfully, were not offered nor chicken fingers—small but blessed omissions. Chef Daniel has a deft hand with vegetables, so it’s worth it to add on a few sides for sharing.

The service was gracious, and the cocktails were plentiful and delicious. The wine list boldly includes some good stuff from the Valle de Guadalupe (the “chanic blanc” is chenin blanc, if you’re curious).

It’s been a tough time for restaurants and then some, so it’s exciting and reassuring to see something new open so successfully in the South Bay. ¡Felicidades a Polanco! ■

|

89

Dining With Friends REDONDO BEACH RESIDENT KARA MICKELSON COOKS UP SOME RECIPES INSPIRED BY A TREASURED SITCOM. Written by Darren Elms

With ’90s nostalgia at peak levels and a buzzworthy reunion special earlier this year, the hit television show

how each recipe related to specific moments and charac-

Friends is enjoying a second wave of fan appreciation. From

ters in the show, she was offered the job.

the coffeehouse setting to Monica’s job as a chef, food and beverage often figured prominently in the story lines.

A new cookbook, Friends: The Official Central Perk

the show’s decade-long run. For example, Gunther’s Mouse in the House Mac and Cheese Balls rifts on a scene with one of Phoebe’s boyfriends. Other Kara favorites in-

culinary form. And one of Southbay’s friends, food stylist

clude Joey’s Peanut Butter Spoon-Shaped Cookies & Jam,

Kara Mickelson, had a hand in bringing it all together.

Rachel’s Yeti Waffled French Toast Sandwich and Ross &

“An editor placed a request for an author/recipe

|

All 88 recipes tie in to characters and moments from

Cookbook, seeks to captures some of the show’s magic in

developer for a branded cookbook in a writing group,”

90

After submitting sample recipes and a “flavor text” on

Marcel’s Famous Monkey Bars.

“It’s such an iconic show that was very relatable,” says

says Kara of how she found out about the project. “When

Kara. “We had to wait before the next episode was avail-

I found out what the cookbook was for, I knew that it

able to find out if Ross and Rachel were still on a break.

would be a perfect fit combining my culinary skills with

Now people can binge-watch all 236 episodes.” You can

my previous experience as an event planner.”

preorder the October-release cookbook on Amazon. ■

If daily deals aren’t meeting your cosmetic goals, maybe it’s time to consider a relationship with Celibre.

Groupon is a one night stand, Celibré is a relationship.

Laser & Injection Treatments Since 2004 310-373-5000 | WWW.CELIBRE.COM | TORRANCE, CA

Now Open in Manhattan Beach!

451 Manhattan Beach Blvd.

424.275.9050 sweetladyjane.com

|

91

the long goal RUGBY, A SPORT THAT HAS HEAVILY INFLUENCED AMERICAN FOOTBALL, ENJOYS ENTHUSIASTIC PLAY THROUGHOUT THE WORLD. AS THE MOST RECENT TEAM TO JOIN NORTH AMERICA’S MAJOR LEAGUE RUGBY, THE EL SEGUNDO-BASED GILTINIS BRING PROFESSIONAL RUGBY TO LOS ANGELES. BOASTING AN INTERNATIONAL ROSTER AND IMPRESSIVE FIRST SEASON, THE TEAM LOOKS TO BUILD ON THEIR 2021 DEBUT WITH A BLITZ OF HANDS-ON LOCAL OUTREACH. Written by Quinn Roberts

Los Angeles, home to iconic franchises like the Lakers, Dodgers, Kings and Rams, welcomed a new sport in 2021. The Giltinis, one of 12 teams in Major League Rugby (MLR)—the first professional rugby league in the United States—began its inaugural season with 16 games this year, including several that were played at the LA Memorial Coliseum.

This is a truly international team; its players hail from Australia, South Africa, Samoa and Tonga, as well as the United States.

“Any team that I have been on has had a mixture of people from all over the world. You get a sense of different cultures and backgrounds,” says Giltinis centre Billy Meakes, who is from Australia. “I’m a strong believer that culture is the most important thing in any team sport because if you don’t have a united team, you likely are not going to succeed.”

When general manager Adam Freier recruited players to form the team, he knew the Southern California location would be a draw. But he also wanted to make sure players were comfortable starting from the ground up and helping grow the game in the United States.

team’s name. To showcase the fun side of Los Angeles

The same was true for the coaching staff—especially

and to get the attention of the rugby world, owner Adam

Darren Coleman, who joined as head coach during the

Gilchrist came up with the moniker as a combination of

Giltinis’ first season before taking a job coaching the NSW

his name and a yet-to-be-released premium cocktail

Waratahs in Australia starting in 2022.

based on the martini.

“I’m at a stage in my career where I wanted a bit more of a relaxed environment,” says veteran captain Dave

the team was named after the town or province. To be

Dennis, who plays lock/backrow. “It was the excitement

asked to play for a cocktail is completely different,” says

of the unknown and building something from the very

Dave. “I think it is a reflection of our owner. Rugby has a

beginning. It makes me feel young.”

proud history, but he’s trying something different.”

The uniqueness of the organization starts with the

94

|

“I have been playing for a while, and most of the time

Their name may be lighthearted, but don’t be

mistaken. Giltinis players mean business the instant they take the field.

The big question for MLR and the Giltinis is how to

“You want kids to start playing at 10, 11, 12 years old,” says Dave. “Americans obviously play so many different kinds of sports, but if you can tell them that they may

get Angelenos interested in rugby. They started with

have the opportunity to play professionally and travel the

youth engagement—interacting with the community and

world, you can get them more interested.”

encouraging kids interested in new sports. While much of

Major League Rugby hopes to sign homegrown players

that engagement has been limited due to the COVID-19

to the league as the sport takes root in the community.

pandemic, Dave visited Mira Costa High School in late

Currently about 30% of players are local—a percentage

spring and taught students how to play rugby. The orga-

they hope to increase over the next decade.

nization also supports camps throughout California that encourage young athletes to give the sport a try.

To get fans in seats, players and coaches recognize that it’s going to take more than reliance on youth

|

95

96

|

|

97

98

|

“I’M A STRONG BELIEVER THAT CULTURE IS THE MOST IMPORTANT THING IN ANY TEAM SPORT BECAUSE IF YOU DON’T HAVE A UNITED TEAM, YOU LIKELY ARE NOT GOING TO SUCCEED.” engagement and preexisting rugby fans. Educating potential spectators on the pace of play factors importantly

or Venice. Some even live together.

Billy recalls a day off in June when he decided it would

into the fan recruitment strategy. Unlike football, base-

be fun to host a barbecue. After sending out a message

ball and basketball games—which typically take more

with only one day’s notice, every player showed up—

than three hours to complete—rugby plays in 40-minute

along with his family and friends.

halves with few pauses.

“It is a very fast-paced game with not much stop-

“Rugby is different. It has its own sort of culture,” says Coach Darren. “Quite a few traditions happen in

page and very physical with a lot of contact,” explains

rugby that don’t happen in other sports. We run onto

Billy. “The huge difference between football and rugby is

the field together, we shake hands and the teams even

that we don’t wear pads. It’s bone on bone, which is the

go to a post-match dinner. They say it is a hooligan

big wow factor. It is entertaining, and you don’t need to

sport played by gentlemen.”

know much about rugby to sort of pick it up. The basics are simple.”

The L.A. Coliseum also gives the Giltinis the advantage

That familial bond is something the Giltinis have worked hard to achieve. Over a five-week span in Maui during the preseason, the team didn’t just practice hard.

of an unmatched atmosphere. While other national rugby

They also participated in water sports together—surf-

teams play in smaller facilities, the Giltinis get to play

ing, scuba diving, boat races—and would end the days

in a historic venue. This season, the team had one of the

enjoying beers.

highest win percentages and point differentials at home compared to other teams in the MLR.

During the season the team focuses more on the individual. Once a week a player takes in something

“I’ve been lucky enough to play at some incredible

meaningful to him and sits in front of the group to talk

spots, but I’ve never felt the way I did walking out onto

about it. Darren also started the “honesty chair”—team

the Coliseum for the first time,” shares Billy. “When I

members are welcome to comment on one thing they like

walk out, I still get this overriding emotion of history. It’s

and one thing they don’t like about a specific player’s

one of the things that all of us players are grateful for. It

technique. He believes this genuine, forthright interaction

is a new experience every time.”

creates harmony amongst the teammates.

When Dave signed with the Giltinis, he immediately

“We tried to get to know the players on another level,

went online and watched all of the famous sporting

as opposed to just knowing them on the field—who

events that have taken place at the Coliseum. While it’s

they are, what makes them tick. You want people to be

known as the home of the 1984 Olympics, Super Bowl I

themselves,” Darren says. “Rugby has such a unique-

and USC football games, the L.A. Coliseum also hosted

ness because of the body-contact nature. When you get

rugby games during the 1930s and ’40s.

guys together and you rely on each other for your safety,

All of the Giltinis players live close to their practice facility in El Segundo. When practice ends, many ride off

it takes it to another level if you don’t trust each other.

That bonds the group quickly.” ■

together on scooters back to their homes in the South Bay

|

99

IT FEELS GOOD

TO GIVE A GIFT THAT GIVES BACK TO OCEAN CONSERVATION + CRAFTED FROM CALIFORNIAN BOTANICALS FORAGED ALONG THE MIGRATORY PATH OF THE GRAY WHALE + SEVEN TIMES DISTILLED IN SMALL BATCHES IN SONOMA. IT ALSO TASTES INCREDIBLE, OR THAT’S WHAT THESE FANCY AWARD PEOPLE TELL US.

“ ...the perfect martini.”

-Men’s Health Magazine, Gray Whale Gin Review,

GMO & GLUTEN

FREE • @GRAYWHALEGIN • GRAYWHALEGIN.COM

Drink Responsibly. Distilled & bottled by Golden State Distillery, Sebastopol, California.

A master class for the modern woman.

The SheSez Podcast Available wherever you listen

More at SheSez.com Follow @she_sez

“I love being a dentist. It is full of fun challenges! I enjoy balancing oral health, esthetics, function and predictability in nearly every situation.

Sometimes it requires creativity, but that prevents dentistry from ever being boring.”

– DR. CHRISTINA L. HUTCHINSON, HUTCHINSON DENTAL

TOP DENTISTS U.S. News & World Report ranks dentistry as the #1 best job in health care. And it’s no wonder: Dentists have the opportunity to help people and to make their communities a better place.

From implants to braces to cosmetic services to general dentistry, the South Bay dentists on these pages are restoring oral health and transforming lives right here in our neighborhood.

104

DR. CHRISTINA L. HUTCHINSON HUTCHINSON DENTAL

106

DR. SUMMER L. BLAKE SUMMER ORTHODONTICS

108

DR. BITA DAVOODIAN

110

DR. RITA Y. CHUANG BREEZE ORTHODONTICS

112

DR. DARYN T. NISHIKAWA

113

DR. BRIANNE HAMA SOCAL PEDIATRIC DENTISTRY

114

DR. DAVID W. KELLINY KELLINY ENDODONTICS

115

DR. ANTHONY NGUYEN ARTSCI DENTAL

WRITTEN BY LAURA L. WATTS PHOTOGRAPHED BY JP CORDERO & SHANE O’DONNELL

SPECIAL ADVERTISING SECTION

TOP DENTISTS

CHRISTINA L. HUTCHINSON, DDS Owner, Hutchinson Dental

H

utchinson Dental is a family practice offering general dentistry, cosmetic dentistry and the management of sleep disorders. Dr Christina Hutchinson graduated from the University of Oklahoma College of Dentistry and spent the first five years of her career in a private practice in Tulsa, Oklahoma. She moved to California for an advanced education in general dentistry residency at UCLA in 2008 and later worked with another private practice in Manhattan Beach for nearly six years. She opened Hutchinson Dental in 2015.

WHAT IS THE MOST COMMON MISPERCEPTION YOU HEAR ABOUT THE FIELD OF DENTISTRY? “Occasionally we will have new patients who have not seen a dentist in years. Most often they come in because they have a dental problem, and they almost always say that before this, everything was fine so they did not think it was necessary to come in. Routine dental care is so important! Having annual exams and professional care allows us to diagnose issues before they become painful, expensive and more dramatic.”

WHAT IS YOUR PRACTICE KNOWN FOR? “Hutchinson Dental is known for honesty and consistency. We have very low turnover within our team, so patients build relationships and trust the advice they are given. We are not the office that tries to sell anything; rather we make recommendations based on what is best for the patient.”

WHY IS PREVENTIVE DENTISTRY SO IMPORTANT, IN YOUR OPINION? “I emphasize deliberate home care to patients because there’s nothing like your own teeth and enjoying dental health. Some patients don’t value what that means until they’re on the other side. When I can diagnose early cavities that aren’t quite ready to be restored, I emphasize that patients have a window of opportunity to remineralize their enamel and avoid a filling. They can achieve this with consistent brushing, contoured flossing and using a fluoride rinse every day.”

WHAT ARE THE MOST POPULAR THERAPIES AND SERVICES YOU OFFER? “My sleep apnea patients love the Panthera appliance. It is milled from type 12 nylon, so it is super thin (less stuff in your mouth) and flexible (does not feel rigid). It maintains a specific posture of your lower jaw to support your airway. Patients can adjust the position themselves, which is like reducing the volume on their snoring (spouses also love it).”

HOW DO YOU PROMOTE TRANQUILITY IN YOUR OFFICE? “We are fortunate in our practice that we do not have to do much to maintain tranquility.

It is so refreshing to hear laughter all day and never have tension in the office. Each team member gets along, and everyone pitches in to work together as a team. This is the greatest team of women I have ever worked with, and I am very protective of them.”

WHAT TECHNOLOGICALLY ADVANCED EQUIPMENT DOES YOUR OFFICE HAVE? “We have a dental cone-beam computed tomography (CBCT) system in the office. It is a lot of fun to show patients more than just their teeth. We are able to view any airway obstructions and calculate the volume of their airway to communicate with ENTs, calculate volume and density of bone where an implant is needed for oral surgeons, view the TMJs, and look at the bone beyond the traditional bitewing series. It’s incredible!”

WHAT STORIES CAN TEETH TELL ABOUT HABITS, DIET AND HYGIENE? “Teeth and gums give so much away if you know what to look for. Different wear patterns suggest specific origins of para-functional activity. Dental crowding can suggest difficulty breathing nasally. Different stains suggest the intake of various beverages or fruits. Even looking at the soft tissue can reveal which toothpaste a patient uses.”

WHY SHOULD ADULTS CONSIDER BRACES? “Alignment of the teeth is so much more than just straight teeth that look nice. Over time teeth can drift, resulting in crowding. This is less than esthetic, makes hygiene more challenging, and causes accelerated wear and unkind flexural stresses—resulting in painful sensitive areas.”

WHAT DOES THE FUTURE HOLD FOR THE FIELD OF DENTISTRY? “There is increasing awareness from patients, dentists and other medical specialties about the significance of the airway and how it impacts dental and sleep issues for patients.

It has opened conversations with patients that previously weren’t had. It has been positive for dentistry!”

WHAT DO YOU CONSIDER AN APPROPRIATE AMOUNT FOR THE TOOTH FAIRY TO LEAVE PER TOOTH? “I often ask our pediatric patients who have wiggly teeth what the Tooth Fairy is paying these days, out of curiosity. Most patients will report $1 per tooth, and I would say that is pretty reasonable. But perhaps there should be a bonus for an extraordinary tooth, like if they were able to turn in a tooth with cool roots that are intact. It is like extra credit, which should be rewarded!”

512 MAIN STREET #4, EL SEGUNDO | 310-640-2025 | HUTCHINSONDDS.COM

104

|

SPECIAL ADVERTISING SECTION

TOP DENTISTS

SUMMER L. BLAKE, DDS, MS Owner, Summer Orthodontics

A

practicing orthodontist for more than 16 years, Dr. Summer Blake earned a Bachelor of Science degree in applied mathematics at UCLA and then attended dental school at UCLA. She went on to complete her orthodontics specialty training at Temple University. She opened her Manhattan Beach practice on June 21, 2010— Summer Solstice, of course!

Summer Orthodontics specializes in a wide range of orthodontic issues for both children and adults, including crooked teeth, crowding, spacing, protrusion, narrow arch, overbites, under-bites, cross-bites and deep bites. The practice employs leading-edge technologies such as digital scanning, invisible braces, metal braces, clear braces and Invisalign.

HOW WOULD YOUR PATIENTS DESCRIBE YOUR APPROACH? “We work every day to provide a first-class experience for our patients. Based upon the feedback we receive, patients appreciate the efficiency and professionalism of our office.

We spend a lot of time and energy to ensure every patient’s time is valued. No one likes waiting to be seen by their doctor, and we don’t like to keep patients waiting!”

WHAT’S MOST REWARDING ABOUT YOUR WORK? “Seeing the confidence patients exude from their new smile is really rewarding. However, I also enjoy getting to know each patient throughout their treatment.”

WHAT WOULD YOU LIKE OUR READERS TO KNOW ABOUT YOUR PRACTICE? “At Summer Orthodontics, exceptional results with an outstanding patient experience is our top priority. Every treatment plan is carefully considered to meet the individual goals of our patients. I have built my reputation focusing on the best interest of each patient. As a result, I have been named Best Orthodontist by the Daily Breeze for the last two years and Best of the Beach for orthodontists in the Easy Reader poll over the last four years.”

TELL US ABOUT YOUR TEAM. “I love our team. Not only are they all excellent at their jobs, but they are also caring, friendly and fun. They love getting to know patients (and their families) and genuinely miss them when treatment is completed. Creating beautiful smiles correctly takes teamwork, and I’m proud to say we have the best!”

WHAT STEPS DO YOU TAKE TO MAKE YOUR OFFICE A STRESS-FREE ZONE? “Promoting a stress-free environment is a key part of the Summer Orthodontics experience.

This has never been more important than in our current environment. Beginning with the office design and continuing throughout our processes, each step is focused on patient safety and reducing stress. It is not uncommon for patients to comment on how good it feels to visit our office. There are always activities and contests available for extra fun.”

HOW DOES YOUR PRACTICE PROVIDE PERSONALIZED ATTENTION TO PATIENTS? “Each patient is unique, so every treatment plan must be custom-tailored to create their ideal smile. We work together with our patients to understand their treatment options and our recommendation. Throughout treatment we monitor progress and make any necessary adjustments to achieve ideal results. The fun part is getting to know our patients throughout this process.”

TELL US ABOUT RECENT DEVELOPMENTS IN THE FIELD OF ORTHODONTICS. “There is a technological revolution going on throughout our world, and orthodontics is no exception. Orthodontic treatment is now faster, more comfortable and in some cases even invisible. Patients and parents often say, ‘This is not how I remember braces when I was young.’ Our office embraces the best of proven technologies. We use the fastest scanners, most efficient techniques and highest quality materials in all our treatment plans.

We offer complimentary consultations to help patients understand their options and our recommended treatment plan.”

WHAT IS YOUR MAIN FOCUS? “Delivering the highest-quality treatment is my top priority. Every decision I make is based upon one simple rule: Will this decision improve the patient experience?”

WHAT BENEFITS DO CHILDREN GAIN FROM THE SERVICES SUMMER ORTHODONTICS PROVIDES? “The beautiful smiles we create provide a lifetime of confidence to our patients. This confidence carries over into every aspect of their lives. We are so grateful for the opportunity to have such a powerful impact. We take great pride in helping our patients become the best they can be.”

WHAT INSPIRED YOU TO BE AN ORTHODONTIST? “While majoring in mathematics, I took a campus job working at the UCLA Dental School. At the time I did not expect a career in the dental field. However, I discovered that the artistic side of my brain combined well with my attention to detail while working with dental models. I decided to apply to the UCLA Dental School and was immediately attracted to orthodontics. There are so many factors that go into creating an individual’s ideal smile. I love finding the right solution for each patient. There is nothing more rewarding than helping patients literally transform their lives through a smile. I love seeing the confidence my patients project.”

TELL US ABOUT YOUR FAMILY. “I married my husband, Matt, in Manhattan Beach in 2007. We have four wonderful children: daughters Ahnika, Tegan and Winslow and son Briggs. It is a very busy time for our family! Spending time with them is what I like to do most when I’m not at work. I also enjoy a variety of fitness classes, cooking and travel.”

451 MANHATTAN BEACH BLVD., SUITE D-224, MANHATTAN BEACH | 310-545-0770 | SUMMERORTHODONTICS.COM

106

|

SPECIAL ADVERTISING SECTION

TOP DENTISTS

BITA DAVOODIAN, DDS

D

r. Bita Davoodian was born in Southern California and raised in the South Bay. She earned her Doctor of Dental Surgery degree from the University of the Pacific in San Francisco and is a member of the American Dental Association, the California Dental Association, the American Association of Dental Sleep Medicine and the Western Los Angeles Dental Society. She has worked in the dental field for the past 20 years and opened her private practice in Redondo Beach in 2012. For the past 10 years she has been a clinical restorative instructor at the UCLA School of Dentistry.

WHY ARE YOU PASSIONATE ABOUT THE FIELD OF DENTISTRY? “I am dedicated to creating beautiful, longlasting smiles and maintaining the oral health of my patients. I deliver the highest quality dental care in an atmosphere of warmth, kindness and respect because I believe that preventive care and education are the keys to optimal dental health.”

WHAT DO YOU WANT PATIENTS TO KNOW ABOUT YOUR PRACTICE? “Patients should know that we are dedicated to our love for dentistry. We address their needs in a comfortable environment, giving them a realistic and comprehensive treatment plan based on decisions we make together.

Most importantly, we stay abreast of new developments and participate in continuing education in order to provide patient care at the highest standards.”

WHAT’S THE BEST WAY TO TAKE CARE OF OUR TEETH? “Please be sure to brush your teeth a minimum of twice each day and floss between the teeth at least once each day. I suggest using an electric toothbrush, and my favorite is Philips Sonicare. Not only is it effective in cleaning teeth, but it comes with a UV sanitizer that helps kill up to 99% of the bacteria on your toothbrush.”

WHY IS IT IMPORTANT TO SEE YOUR DENTIST REGULARLY? “Although a simple checkup can be nerveracking, the more you go to the dentist for routine cleanings, the more likely you are to avoid larger problems that result in extensive procedures. Dental procedures have greatly improved in the past few years, and modern dentistry offers new methods and treatment options to make you comfortable. I will explain the entire procedure to you beforehand and walk you through step-by-step while the procedure is being performed.”

WHAT SERVICES DO YOU OFFER? “We specialize in preventive dental care, cosmetic dentistry and children’s dentistry.

We can help with sleep apnea and TMJ disorder and can provide teeth whitening and implants. We highly recommend Invisalign®— a series of clear, BPA-free plastic trays that many patients prefer instead of traditional braces. Instead of being cemented to your teeth, Invisalign trays are easily removable when you eat, drink, brush, and floss.”

WHAT MINIMALLY INVASIVE OPTIONS DO YOU SUGGEST TO ENHANCE YOUR PATIENTS’ SMILES? “Teeth can be affected by discoloration, spaces, gaps, chips and misalignment. A conservative way to repair any of these problems is bonding and/or enamel shaping. Advances in cosmetic dental bonding procedures have led to improved strength and durability. Enamel shaping is often combined with bonding and is usually quick and painless.

No anesthesia is required, and results can be seen immediately. Be aware that enamel shaping and bonding can’t solve all problems.

For perfect symmetry and color, oftentimes porcelain veneers are the best options. For further information please visit our office for a complimentary consultation.”

HOW DO YOU STAY ON TOP OF RECENT DEVELOPMENTS IN DENTISTRY? “As a clinical instructor at UCLA for the past 10 years, I participate in cuttingedge dentistry and new advancements, which carries over to my practice. I attend dental lectures, meetings and dental conventions and am a member of various professional dental associations to stay abreast of the changes and recommendations for our profession.”

HOW DO YOU ENSURE YOUR PATIENTS’ COMFORT WHILE AT YOUR OFFICE? “We pride ourselves in making sure patients are comfortable from the moment they walk into our office to the time they leave.

Collectively as a team we spend as much time with our patients as they need to understand the treatment and feel comfortable and relaxed. We perform every treatment with a steady and gentle touch, using modern technology and practices to ensure our patients have the best care possible.”

TELL US ABOUT YOUR TEAM. “Behind every dentist is a dedicated team of assistants, patient coordinators, surgeons and specialists helping provide the service and care our patients need. All of our members would be glad to answer any questions you have about the services we provide.”

WHAT DO YOUR PATIENTS LIKE BEST ABOUT YOU? “Our patients consistently tell us how much they love our friendly environment and honesty. They also love our modern equipment and commitment to the highest level of clinical excellence. We stay abreast of new developments and participate in continuing education in order to provide patient care at the highest standards.”

1959 KINGSDALE AVE., SUITE 202, REDONDO BEACH | 310-793-1000 | DRDAVOODIAN.COM

108

|

SPECIAL ADVERTISING SECTION

TOP DENTISTS

RITA Y. CHUANG, DDS Owner, Breeze Orthodontics

D

r. Rita Chuang is a board-certified orthodontist and founder of Breeze Orthodontics in Torrance. She served as the clinical director at UPenn’s orthodontics program and is a published author of several scientific publications and books. Dr. Rita serves on the board of the California Association of Orthodontists and has received multiple awards for her work. She has been in the field of dentistry for 16 years.

TELL US ABOUT YOUR ORTHODONTIC SPECIALTY SERVICE. “As an integrative orthodontist, I am committed to caring for my patients holistically by taking into account not only their smile goals but also enhancing their facial balance, airway and TMJ jaw joints conditions. I have been blessed with interdisciplinary training and years of clinical experience, which allows me to treat my patients in a unique manner.

The focus of my treatment approach is to always optimize the patient’s overall health by creating harmony between facial beauty and a healthy smile. Comprehensive and proactive diagnosis and treatment in younger patients can minimize a later need for more invasive procedures like extractions or surgery. We carefully monitor airway symptoms like snoring, teeth grinding TMJ problems and headaches, which may be associated with a narrow upper jaw (also the base of the nasal cavity) and contribute to compromised airways.

As a former orthodontics patient myself, I understand that each person’s health care needs are unique. My approach is to individualize care and to meet each person exactly where he or she is.”

IN WHAT WAYS DOES YOUR WORK EXTEND BEYOND THE DENTAL CHAIR? “Having served on the faculty at UPenn, I consider myself an educator-clinician. I am most passionate about educating my patients about the underlying causes of dental crowding and narrow jaws—for instance, improper tongue positions and mouth breathing.

Additionally, I help my patients incorporate healthy habits that can profoundly benefit

their well-being. Through my lectures and publications, I hope to advance a paradigm of thinking in orthodontics with treatment designed to develop the jaws forward, create esthetic facial balance, expand the airway and produce broader smiles.”

WHAT FULFILLS YOU MOST ABOUT YOUR CAREER IN HEALTH CARE? “I feel like I’m a catalyst for confidence and positive change. I have the privilege of working with children and adolescents during their crucial period of growth and development—physically, mentally and emotionally.

Many come to me with insecurities about their appearances and how they connect with their peers. I enjoy mentoring my patients, and it is very gratifying to witness them blossom— smiles and all—and watch their confidence soar while their academic performances improve and extracurricular passions develop.

My job is more fun than work because I get to see people from all walks of life come into my office in one condition and walk out happier and healthier.”

HOW DOES YOUR PRACTICE PROMOTE A HEALTHY LIFESTYLE FOR KIDS? “For children, it is important to develop the craniofacial structures optimally, which influences facial balance, proper breathing, tongue posture and habits. Improving one’s nasopharyngeal airflow improves oxygen inflow and sleep quality, which in turn helps with brain function, concentration, focus and memory. Avoiding early jaw and craniofacial dysfunctions are also important in helping children grow and develop academically and socially.

I have come to realize that children are more motivated to maintain their own dental health when they are properly educated to understand the purpose of each step in their treatment in a fun way. Healthy habits lead to healthy lifestyles, and I find it easier to help my patients establish those habits earlier rather than later in life. In order to cement those habits, consistent education is a key component of our program at Breeze

Orthodontics. I enjoy taking the time to establish a personal relationship and building trust with each of my patients.”

WHY SHOULD ADULTS CONSIDER ORTHODONTIC TREATMENT? “Orthodontic treatment can substantially improve the quality of life in adults with little downsides. It not only creates an esthetic smile; it also contributes to a better bite— allowing teeth to fit better and decreasing the risk of future dental, TMJ and breathing problems. We specialize in several treatment options designed for adults that are more comfortable and less noticeable, and our patients are ecstatic with their results.”

DO YOU HAVE A MISSION STATEMENT? “Our mission is to transform lives, one smile at a time. We accomplish this by creating beautiful smiles and setting patients up for a lifetime of dental and airway health—all within a compassionate, friendly and stressfree environment.”

HOW DID YOU COME UP WITH THE NAME OF YOUR BUSINESS? “Breeze is such a relaxing word, and that is how we want our patients to feel in our office.

As an airway-focused orthodontist, the word Breeze emphasizes my passion in helping my patients improve their airway and facilitate their ease of breathing. Further, Breeze captures the essence of South Bay living and my desire to make the entire journey enjoyable and easy-breezy for my patients.”

ANY WORDS OF INSPIRATION? “Anything is possible with passion and perseverance. I immigrated to the U.S. at age 10 and was labeled shy due to my language barriers. I worked extremely hard to conquer my fears and master the language. I became fascinated with personal and leadership development and now coach others on pursuing their dream and passion. If you follow your heart and pursue your passion, your days will be filled with fun and breeze.”

21210 ANZA AVE., TORRANCE | 310-540-5911 | BREEZEORTHO.COM INSTAGRAM/FACEBOOK: @BREEZEORTHO

110

|

SPECIAL ADVERTISING SECTION

TOP DENTISTS

DARYN T. NISHIKAWA, DDS, INC.

D

r. Daryn Nishikawa’s general dentistry practice offers a variety of procedures including cosmetics, implants, restorative and basic preventative services. He and his team place particular emphasis on treating individuals with special needs. Dr. Nishikawa grew up in the South Bay and has been in practice for 10 years. He serves as a volunteer dentist for the Los Angeles Football Club, the United States Olympic & Paralympic Committee and Team USA. WHAT IS YOUR PRACTICE’S PHILOSOPHY? “Our practice provides quality care with honesty, excellence and integrity. We are dedicated to a comprehensive approach to dentistry, considering both the functional and aesthetic aspects of every smile. We are committed to building a long-term relationship between our staff and patients. We provide an atmosphere for you to make positive, educated choices for your dental and overall health.”

WHY ARE YOU PASSIONATE ABOUT SPORTS DENTISTRY? “Sports dentistry holds a very special place in my heart. It gives the dozen or so of us dentists who are vetted by the U.S. Olympic & Paralympic Committee the unique opportunity to support athletes to be the best at their craft while representing our country to the fullest. Working with the Los Angeles Football Club, a Major League Soccer team, for more than three seasons has been an amazing experience, and it continues to push me to be my best and strive for perfection in my career.”

WHAT IS YOUR PRACTICE KNOWN FOR? “My team members make visits and conversations enjoyable for patients, which helps us stand out from others. I am fortunate to have a team that is as dedicated to patient health and dental care as I am. My practice is also known for providing a local option for dental care for families and individuals with special needs. My additional training in hospital-based dentistry allows me to serve these families in my dental office.”

WHAT IS THE TOP PRIORITY OF YOUR PRACTICE? “Patient safety and personal/team growth are at the top of our practice's priority list. We consistently strive to improve our technical skills with continuing education. We also focus on selfassessment skills to improve patient care, thus allowing us to treat patients in the most optimal conditions based on the most current research-based concepts and techniques. We pride ourselves on practicing effective communication with our patients and educating them on their health.”

3556 TORRANCE BLVD., SUITE C, TORRANCE | 310-543-1655 | NISHIKAWAFAMILYDENTISTRY.COM

112

|

SPECIAL ADVERTISING SECTION

TOP DENTISTS

BRIANNE HAMA, DDS Owner, SoCal Pediatric Dentistry

D

r. Brianne Hama opened SoCal Pediatric Dentistry in 2018 and specializes in children’s oral health—from infants to adolescents to children with special needs. In practice for 13 years, she earned her dental degree at the School of Dentistry of USC and completed her residency in pediatric dentistry at NYU College of Dentistry.

TELL US ABOUT THE EFFORTS YOU PUT INTO DESIGNING THE PERFECT OFFICE ENVIRONMENT FOR YOUR PATIENTS. “Our SoCal team is committed to keeping our families comfortable and safe. We are excited to once again welcome our patients and families while maintaining health protocols to keep our office sterilized and disinfected between patients. We take pride in helping your child feel welcome, happy and at ease during each visit.”

WHAT TECHNOLOGICALLY ADVANCED EQUIPMENT DOES YOUR OFFICE HAVE? “SoCal Pediatric Dentistry uses a variety of advanced dental technologies, such as Solea laser dentistry, a CO2 laser that replaces the dental drill and local anesthesia for many hardtissue (cavity treatments) and soft-tissue (tongue and lip ties, gum tissue removal) procedures. We also utilize digital radiographs (X-rays) to minimize your child’s exposure to radiation.”

WHAT STORIES CAN TEETH TELL ABOUT HABITS, DIET AND HYGIENE? “Surprisingly, our teeth and oral cavity can tell many things about our lifestyle, habits and medical history. Primary teeth (baby teeth) develop in utero, while our permanent teeth start to develop at birth. Consequently, once your newborn arrives, their habits can affect the long-term development of their oral health. When we establish routine oral care and healthy habits at an early age, we are promoting good overall health and lifelong smiles. The American Academy of Pediatric Dentistry recommends that children begin their first dental visit upon getting their first tooth or no later than 12 months of age.”

WHAT IS THE TOP PRIORITY OF YOUR PRACTICE? “Our top priority is to educate our families about their children’s oral health care. By educating patients and families early on, we can establish good oral hygiene and dietary habits for our children. This in turn contributes to fewer dental treatments and better oral and systemic health maintenance while encouraging desirable oral cavity development and overall confidence.”

DO YOU CONNECT WITH PATIENTS VIA SOCIAL MEDIA? “Yes, definitely! We love connecting with our families and communities. You can find us on Facebook (SoCal Pediatric Dentistry) and Instagram (@socalpedsdentistry).”

20052 HAWTHORNE BLVD., TORRANCE | 424-271-0661 | SOCALPEDIATRICDENTISTRY.COM SPECIAL ADVERTISING SECTION

|

113

TOP DENTISTS

DAVID W. KELLINY, DDS Owner, Kelliny Endodontics

D

r. David Kelliny and his team at Kelliny Endodontics specialize in root canal treatment and dental implants.

Dr. Kelliny earned his bachelor’s degree in dental surgery from Cairo University in 1992; he graduated with a Doctor of Dental Surgery degree from University of Southern California in 1998 and earned a Certificate in Endodontics, also from USC, in 2001. He has been a part-time clinical assistant professor at the USC postgraduate endodontic program since 2002. Dr. Kelliny is a member of the American Dental Association, the California Dental Association, the Western Los Angeles Dental Society, the American Association of Endodontists and the International Congress of Implantologists.

PLEASE GIVE A BRIEF DESCRIPTION OF YOUR PRACTICE. “At Kelliny Endodontics, our goal is to make your dental experience the best possible. Our professional and friendly office environment sets us apart from other specialists. We take pride in providing quality dental work with the latest technology and skill.

Your comfort is our primary concern. Whether your visit is for a consultation, root canal or dental implant, we will always explain the procedure fully and answer any questions you may have. We look forward to helping you achieve a healthy smile.”

WHAT IS YOUR FAVORITE THING ABOUT WORKING IN THE HEALTH INDUSTRY? “Working with patients to alleviate their fear, pain and solve their dental problems in order to achieve better oral health.”

HOW DOES YOUR PRACTICE DIFFER FROM OTHERS? “Our practice sets itself apart from others with our friendly office staff; state-of-the-art equipment like digital radiographs, surgical dental microscopes, high-definition CT scanner and 3D printers; and our highly skilled dental professionals.”

WHAT IS YOUR ADVICE ABOUT PREVENTIVE DENTISTRY? “I suggest that everyone visit their general dentist every six months for their routine cleanings and checkups. This way dental problems can be caught early before they become big problems.”

WHAT SERVICES DO YOU OFFER THAT ARE UNIQUE? “I am considered an innovator in the field of 3D printing in endodontics, and I use my skills to help treat more complicated and surgical cases. Also, we offer patients sedation options—nitrous oxide (laughing gas) and oral sedation.”

TELL US ABOUT YOUR FAMILY. “I have lived in the South Bay with my wife, Mary, and three children for nearly three decades. I appreciate what the area has to offer for water sports and outdoor activities, and my wife and I have a passion for giving back to our local community.”

22920 CRENSHAW BLVD., SUITE A, TORRANCE | 310-793-2020 | KELLINYENDODONTICS.COM

114

|

SPECIAL ADVERTISING SECTION

TOP DENTISTS

ANTHONY NGUYEN, DDS Owner/Clinical Director, ARTSCI dental

W

ith the goal of giving dental care a facelift, Dr. Anthony Nguyen opened his new practice, ARTSCI dental, combining the art and science of modern dentistry.

Born and raised in the South Bay, Dr. Nguyen earned his Doctor of Dental Surgery degree at the University of Detroit Mercy and completed his postdoctoral residency at Ronald Reagan UCLA Medical Center, where he had advanced training in prosthodontics and surgical techniques. He is a restorative dentistry faculty member at UCLA and a digital advisory board member for Spear Education.

PHOTOGRAPHED BY ANGEL HERNANDEZ

TELL US ABOUT THE NEW PATIENT EXPERIENCE. “Our office is inviting, relaxing and full of technology. The high, open ceilings paired with glass and wood accents will make you think you’re in a coffee shop. We might even have a cold brew for you as you’re greeted by our friendly team. The ARTSCI team is vetted and hand-selected based on their care, compassion and community outreach. Our amazing staff will guide you through the process of an exam with the latest digital technology. We’ll take a ‘tour of the mouth’ together while we codiagnose, collaborate and tailor a unique oral health plan for you. ”

WHAT IS YOUR APPROACH TO DENTISTRY? “The best dentistry is no dentistry. Weird for a dentist to say, right? I practice minimally invasive dentistry with a biomimetic approach. If your tooth structure needs to be replaced due to decay or trauma, it is best replaced with materials that mimic the strength and flexure of your natural tooth structure. Using modern technology and materials, the biomechanics we can achieve will optimize the longevity, function and aesthetics of our patients’ dentition.”

WHY ARE YOU PASSIONATE ABOUT ORAL HEALTH? “Holistically, your mouth is not separate from the rest of your body. I am passionate about oral health because I believe the mouth is the window to one’s overall health. My goal is for my team to be the oral health coach, trainer and cheerleader for my patients throughout their lives.”

WHAT SPECIAL SERVICES DO YOU PROVIDE? “Being specially trained in the detection of oral cancers helps me provide swift action and referral for prompt care. For patients who have been diagnosed with head and neck cancers, we offer pre- and post-consultation and management of dental needs.

Our office also provides dental clearance for cardiac surgeries including heart transplants and valve replacements. We offer BOTOX for TMD/TMJ therapy, office teeth whitening, and cosmetic and implant rehabilitation.”

903 N. CATALINA AVE., SUITE 103, REDONDO BEACH | 424-400-5288 | ARTSCI.DENTAL SPECIAL ADVERTISING SECTION

|

115

DRE#00967574

Manhattan Beach Located in a prime, sand section neighborhood on a corner lot, this stunning 4300 square foot home has 4 bedrooms plus an office/5th bedroom, large, open living spaces and beautiful views and vistas. Quality workmanship combined with designer amenities throughout are often hard to find in today’s market. $5,950,000

R E A L E S TAT E

Luxurious Country Living Enjoy more than 180 degree unobstructed views from this gorgeous equestrian estate! This classic Rolling Hills ranch was designed to take in the panoramic mountains and city lights from every room. Beautifully constructed with high quality craftsmanship and impeccable taste. Bifold doors open up the living areas to a 400 square foot covered patio that overlooks the pool, spa and fire pit. The stunning master suite includes a cozy fireplace, attached office, walk-in closet and relaxing, spa-like en suite bathroom. Off of the main house is a spacious, fully equipped guest house with a large porch and its own private outdoor space.

34 Saddleback Road, Rolling Hills | www.SaddlebackRanchRH.com 5 bed | 7 bath | 4475 sq. ft. | Listed at $8,765,000 Keith Kelley 310-944-5554 | Palos Verdes Realty | DRE #01810798

Our neighborhood, your home.

4 Quail Ridge Rd N, Rolling Hills Sold for $4,060,000

2030 Loma, Hermosa Beach Sold for $3,250,000

3421 Manhattan Ave, Manhattan Beach Sold for $6,720,000

1640 Chelsea, Palos Verdes Estates Sold for $3,720,000

DARIN DERENZIS 310.418.6210 DRE# 01760239 darin@vistasir.com

MEREDITH JOHNSON DERENZIS Scan to see more properties sold by DeRenzis Real Estate.

310.600.7973 DRE# 01907722 meredith@vistasir.com Each office is independently owned and operated.

#1 LUXURY REAL ESTATE TEAM IN THE SOUTH BAY 2021 THE

THOUSAND

IN THE COUNTRY LARGE TEAMS BY VOLUME

310-374-1800 caskeyandcaskey.com LIC#01198999

JU

26811 Eastvale Road, Palos Verdes Peninsula $2,399,000 | 5 BR and Office | 5 BA | 4,115 square feet | 21,377 sq. ft. Lot

POOL AND SPA MULTI-SPORT COURT 7 STALL BARN

310/938-9167 cariandbritt.com BRITT: BRE# 01799654 CARI: BRE# 00850678

ST

LIS

TE

D

528 The Strand

238 First Street

Hermosa Beach, CA

Hermosa Beach, CA

Panoramic ocean views, 2 blocks from The Strand Fully remodeled in 2016 | 3,340 SF | 5 BD, 3.5 BA including attached ADU – $3,599,000

Great triplex on The Strand, Owner user or investment property | 2 x 1 BD, 1 BA units and 1 x 2 BD, 1 BA units | 2,300 SF living space – $6,499,000

Raju Chhabria BRE: 00874072

Philo Chhabria BRE: 00897605

ChhabriaRE.com

Neil Chhabria BRE: 01821437

(310) 902-7227

Anand Chhabria BRE: 01908741

chhabria.realestate

Information is deemed reliable but not guaranteed, buyer to conduct own investigations.

999 Paseo La Cresta, Palos Verdes Estates | $9,899,000 |www.999paseolacresta.com 7 Bd | 8 Ba | 10,484 sq.ft | 42,718 sq.ft lot | (Almost 1 Acre Lot) | 4 Car Garage

905 Via Del Monte, Palos Verdes Estates | $6,998,000 | www.905viadelmonte.com 6 Bd | 7 Ba | 5,771 sq.ft | 13,080 sq.ft | 3 Car Garage

964 Via Rincon, Palos Verdes Estates | $5,495,000 | www.964viarincon.com Newly Built 2007 | 2 Bd + Study | 3,147 sq.ft. | 21,684 sq.ft. lot | 2 Car garage 180° views of Ocean, Beach, all the way to Malibu, and Cities from downtown and beyond.

LILY LIANG

LL.COM

EDBYVARIOUS NFORMATION.

HOME TO THE FINEST COLLECTION HOME TOESTATE THE FINEST COLLECTION OF REAL EXPERTS IN THE SOUTH BAY. OF REAL ESTATE EXPERTS IN THE SOUTH BAY.

+1 310 373 3333 | 310 902 7799 Text STRANDHILL.COM STRANDHILL.COM

STRAND HILL | CHRISTIE’S INTERNATIONAL REAL ESTATE LICENSE #01968431. THE INFORMATION CONTAINED IN THIS DOCUMENT, INCLUDING, BUT NOT LIMITED TO, SQUARE FOOTAGE AND/OR

STRAND HILL|CHRISTIE’S REAL ESTATELICENSE #01968431.

THE INFORMATION INTHIS DOCUMENT, INCLUDING, BUTNOTLIMITED TO,SQUARE FOOTAGE AND/OR ACREAGE,HAS BEENPROVIDED BYVARIOUS ACREAGE, HAS BEENINTERNATIONAL PROVIDED BY VARIOUS SOURCES WHICH MAY INCLUDE CONTAINED THE SELLER, PUBLIC RECORDS, THE MULTIPLE LISTING SERVICE OR OTHER SOURCES. BROKER HAS NOT AND WILL SOURCES WHICH MAY INCLUDE THE SELLER, PUBLIC RECORDS, THE MULTIPLE LISTING SERVICE OR OTHER SOURCES. BROKER HAS NOT AND WILL NOT INVESTIGATE OR VERIFY THE ACCURACY OF THIS INFORMATION.

NOT INVESTIGATE OR VERIFY THE ACCURACY OF THIS INFORMATION.

lily@lilyliang.com | www.lilyliang.com 716 Yarmouth #202, Palos Verdes Estates, CA 90274 BRE# 00837794

26 Gaucho Drive, Rolling Hills Estates 4 bed | 2 bath | 1542 Sq. Ft. | $1,499,000 This perfectly remodeled single level home embraces the ideal mix of mid-century modern and bright beach-contemporary. Upon entering the front door you’re immediately drawn through the wide open great room with its lofty vaulted ceiling, then out the expansive Panorama Door opening to the enormous covered deck which truly brings the outdoors in. Situated on a sweeping flat lot, this home boasts features such as incredible natural light, immaculately updated kitchen and baths, great room fireplace and spacious backyard with a sparkling pool - great for outdoor entertaining! This turn-key home feels worlds away - while offering easy access off of the hill!

11 Dapplegray Lane, Rolling Hills Estates 3 bed | 4 bath | 2551 Sq. Ft. A great opportunity to live in the highly desired neighborhood of The Lanes in Rolling Hills Estates! Situated on a large corner lot, this 3 bed, 3 bath home is filled with country charm. Easily entertain guests from the open kitchen with a dining area and sitting area on either side. A large loft provides plenty of play space for the kids and guests with a bonus bedroom and bathroom. The park-like backyard, with beautiful stone pavers and large grassy area is perfect for families!

A BE ACH HOUSE FOR E V ERY SE A SON Come home to The Villas at Terranea, an exclusive collection of whole-ownership second homes on the Palos Verdes Peninsula.

SOLD CASITA 21-301

VILLA 10-301

VILLA 13-301

$1,895,000 | 2BR + den | 2040 SF

$1,845,000 | 2 BR + den | 2337 SF

$1,825,000 | 3BR | 2421 SF

Discover a coastal getaway that’s as carefree as a vacation should be. The Villas and Casitas at Terranea afford privileged access to the best of the award-winning resort — including its world-class dining venues, championship golf course, indulgent spa and serene pool environments — while ownership comes with VIP status, preferred pricing on dining, spa treatments, shopping and golf, a personal Owners Concierge and around-the-clock upkeep.

Be among the fortunate few to call Terranea your very own seaside sanctuary, every season of the year For a showing, please call 424-275-5750 100 Terranea Way, Rancho Palos Verdes, CA 90275

LDD LONG POINT MANAGEMENT, INC. DRE LICENSE #1774333

TERRANEAREALESTATE.COM

Coming Soon to the Lanes Rolling Hills Estates

8 Buckskin Lane 3 Bed | 2 Bath | 2,182 Sq Ft | 16,730 Sq Ft Lot Price upon request Introducing 8 Buckskin Lane, a slice of paradise in Rolling Hills Estates, located in the coveted “Lanes” neighborhood.

This charming home has been masterfully renovated and features a custom chef’s kitchen, remodeled bathrooms and a new roof. A rare opportunity to own a flat lot with a pool, beautiful fruit trees, and a horse area and barn with direct access to the riding trails.

Chrissy Karasavas Realtor® 310.991.5926 ckarasavas@gmail.com DRE 01953697 Compass is a real estate broker licensed by the State of California and abides by Equal Housing Opportunity laws. License Number 01991628. All material presented herein is intended for informational purposes only and is compiled from sources deemed reliable but has not been verified. Changes in price, condition, sale or withdrawal may be made without notice. No statement is made as to accuracy of any description. All measurements and square footage are approximate.

HOME FILMS

HOME FILMS

C R E AT I N G V I D E O F O R YO U R L I S T I N G S I S O N LY E X P E N S I V E I F N O O N E I S W AT C H I N G .

H o m e F i l m s i s a f u l l y i n t e g ra t e d , re a l e s t a t e v i d e o p ro d u c t i o n a n d d i g i t a l d i s t r i b u t i o n p a c ka g e . O u r t a l e n t e d f i l m m a k i n g t e a m a r t i s t i c a l l y t e l l s t h e s t o r y o f w h a t m a ke s y o u r l i s t i n g u n i q u e . A n d o u r t a rg e t e d d i g i t a l d i s t r i b u t i o n e n s u re s t h a t t h e r i g h t p o t e n t i a l b u y e r s a re s e e i n g y o u r p ro p e r t y i n t h e m o s t b e a u t i f u l l i g h t.

BEST IN CLASS FILMMAKERS

+

SMART DISTRIBUTION

Fo r m o re i n f o r m a t i o n : M a rc i e G u t i e r re z a t m a rc i e @ g o l d e n s t a t e . i s .

LAST WORD

Your Table’s Waiting AS THE SOUTH BAY REOPENS, OUR FOOD & WINE EDITOR OFFERS FOOD FOR THOUGHT. Written by Bonnie Graves | Illustrated by Nikki Smith

Everyone’s pandemic has been personal. For every parent who

industry that attracts people who enjoy meeting the needs of

for lazy-kid pajama days. I know I am in the latter category for

others, who enjoy welcoming guests, who enjoy being of ser-

sure. Some folks just can’t wait to jump back into their daily

vice. No one goes into the business to make substantial money,

commute, whereas others are negotiating to work from home

that’s for sure. As restaurants and hotels reopen, service work-

indefinitely. As we (hopefully) return to a sense of normalcy,

ers are in short supply. Many have jumped to other fields out

just what the “new” normal is depends on how we define it.

of desperation. I have too many newly minted Realtor friends

I’ve tried to be as patient as I can be with people who’ve

to count. While recovery is happening, it’s happening slowly.

experienced no income disruption during COVID-19, but as

ished during the pandemic—not to mention streaming services

seen some serious suffering in my industry. A very close friend

and yoga pant providers—my sense is that people still yearn

went from being the beverage director at a five-star resort

for community, for real face time instead of FaceTime. Please

to cleaning campground bathrooms—without the Nomadland

support your local South Bay independently owned restaurants,

soundtrack to accompany her work.

bakeries and cafés first whenever you can. Please order with patience and with an attitude of gratitude. Express that grati-

could no longer afford health insurance for his three young

tude vocally, as in, “We so appreciate that you’re open again.

children, one of whom has severe epilepsy. He is several

And no, we absolutely don’t mind waiting a little longer to get

months behind on his rent as well and is far too proud to

our coffee or our meal.” Be as ridiculously generous as your

publicly ask for help.

circumstances allow.

Statistically speaking, recent data shows that nearly 17%

Let’s make our return to normalcy include a renewed and

of restaurants across the U.S. have permanently closed due to

genuine sense of hospitality that flows in both directions.

COVID-19. That’s a sobering percentage. Critical measures like

Cheers to breaking bread together again, to popping corks and

the Restaurant Revitalization Fund and PPP loans have helped

to hugging … and a huge thanks to these workers who are as

stop the hemorrhaging. But for many hospitality professionals,

essential as any to our well-being. ■

it was too little and too late.

|

Although meal and grocery delivery businesses have flour-

someone with a core business built around hospitality, I have

Another wine industry colleague told me privately that he

130

How can we help? Hospitality at its core is about joy; it’s an

raged against remote learning, there’s a parent feeling wistful

TERRANEA C A L I F O R N I A

Rediscover Family Fun at Southern California’s hidden gem.

8 5 5 . 41 6. 39 28 | T E R R A N E A .CO M | # T E R R A N E A D I S C O V E R Y | C O M M U N I T Y | S U S TA I N A B I L I T Y | E P I C U R E A N | W E L L N E S S | C E L E B R AT I O N

TORRANCE MEMORIAL’S LUNDQUIST ORTHOPEDIC INSTITUTE IS THE LEADER IN THE SOUTH BAY. Our

te a m o f m u l t i - d i s c i p l i n a r y e x p e r t s o ff e r s o n e o f t h e m o s t advanced, comprehensive, and minimally invasive orthopedic care programs in Souther n Califor nia, including Mako® robotic arm-assisted technology. We have the expertise and the experience with three times the number of orthopedic cases than any other hospital in the South Bay.* We'll help you get back to doing what you love faster and healthier.

Lear n more TorranceMemorial.org/Ortho

Do More of What Moves You

"I was in a lot of pain leading up my life back."

LUNDQUIST ORTHOPEDIC INSTITUTE

*Reflects inpatient cases reported to the Office of Statewide Health Planning and Development (OSHPD) 2019 data.

- Jill Lynch, Yoga Instructor & Bilateral Hip Replacement Patient